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Mom's Clam Chowder Soup
My Mom's Clam Chowder Soup Recipe is the BEST ONE you'll ever eat. This New England Clam Chowder is creamy and full of clams and potatoes and delicious flavor.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●measuring cup
- ●stove
- ●whisk
📝 Preparation Steps
1
Cube the red potatoes bite sized. You can peel them or not, your choice. Place them in your soup pot and cover with enough water to just cover the potatoes. Bring to a boil and cook until just fork tender. (Cooking time will depend on potato size.) Drain and set aside.
2
Open the canned clams and drain the juice into a measuring cup. Set the clams aside for the end of cooking.
3
Place the pot back on the stove over medium heat. Add the olive oil, then the green onions and garlic. Stir until fragrant, just under minute or so, then add butter and cook until the butter is melted. Stir in the flour and cook a minute or two.
(300g) cubed red potatoes (about 7-8 baby potatoes)2 cups(15ml) olive oil1 tablespoongarlic (minced)1 clove
4
Whisk in the half and half, making sure to fully mix in the flour mixture. Cook about ⏱️ 5 minutes or so, or until the mixture thickens, stirring often and whisking when necessary. Be sure to get all the bits off the bottom while you’re stirring so the flour mixture doesn’t stick.
5
Once the milk mixture has thickened, add the jar of clam juice and the reserved juice from the cans of clams. Stir to combine then cook until hot.
6
Once the soup is hot, add the potatoes and clams and cook no more than ⏱️ 5 minutes, or until clams are hot.
7
Serve immediately with crusty sourdough.
Nutrition Facts
calories
319 kcal
fat Content
19 g
serving Size
1 /6 recipe
fiber Content
1 g
sugar Content
2 g
sodium Content
7477 mg
protein Content
11 g
cholesterol Content
62 mg
carbohydrate Content
26 g
saturated Fat Content
11 g
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