Soups & Stewsculinaryhill
Clam Chowder
This creamy, butter-based Clam Chowder is thick, hearty, and perfect for fish fry season. Made without bacon, it’s rich and satisfying with just a hint of clam flavor.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●whisk
📝 Preparation Steps
1
In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until softened, about ⏱️ 5 minutes.
butter4 tablespoons
2
Stir in garlic, thyme, and bay leaf until fragrant, about ⏱️ 30 seconds. Sprinkle in flour and cook, stirring constantly, until pale golden and nutty but not browned, about 2 to ⏱️ 3 minutes.
bay leaf1
3
Gradually whisk in milk until smooth. Stir in clam juice and the liquid from the canned clams. Add potatoes.
milk1 cup
4
Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until potatoes are tender and soup is thickened, about 15 to ⏱️ 20 minutes.
5
Stir in half-and-half and return to a gentle simmer. Add chopped clams and cook just until heated through, 1 to ⏱️ 2 minutes. Do not boil.
6
Remove bay leaf and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve with oyster crackers.
bay leaf1
Nutrition Facts
calories
440 kcal
fat Content
24 g
serving Size
2 cups
fiber Content
4 g
sugar Content
10 g
sodium Content
392 mg
protein Content
11 g
trans Fat Content
0.5 g
cholesterol Content
73 mg
carbohydrate Content
46 g
saturated Fat Content
15 g
unsaturated Fat Content
7 g
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