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Clam Chowder

Creamy Clam Chowder: Your Ultimate Comfort Food Delight

This easy-to-make clam chowder is a comforting hug in a bowl, brimming with flavors of clams, potatoes, and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder Base
  • 2 cups Chopped Clams Canned for easy preparation
  • 4 cups Low-Sodium Chicken Broth Can substitute with vegetable broth
  • 2 medium Russet Potatoes Can use Yukon Gold for a different flavor
For the Vegetables
  • 2 leaves Bay Leaves Remove before serving
  • 2 tablespoons Butter Can swap for olive oil
  • 1 tablespoon Olive Oil Or use butter only
  • 1 medium Yellow Onion Substitute with white or red onion if desired
  • 2 stalks Celery Diced
  • 1 medium Red Bell Pepper Diced
  • 1 medium Green Bell Pepper Diced
  • 2 cloves Garlic Minced
For Thickening and Creaminess
  • 1/4 cup All-Purpose Flour Gluten-free option: cornstarch
  • 1 cup Milk Use heavy cream for richer texture
  • 1 cup Half and Half Or dairy-free milk for lighter option
For Seasoning and Acidity
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Red Wine Vinegar Can substitute with lemon juice

Equipment

  • Large Stock Pot
  • Skillet
  • Measuring cups
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Drain the canned clams over a bowl to reserve the clam juice, then set the clams aside.
  2. Combine the reserved clam juice, low-sodium chicken broth, and diced russet potatoes in a large stock pot. Add bay leaves, bring to a simmer, and cook until potatoes are fork-tender, about 5-6 minutes.
  3. In a skillet, melt butter and olive oil over medium heat. Add onions, celery, bell peppers, and garlic; sauté for 4-5 minutes until soft.
  4. Stir in flour and cook for 30 seconds, then gradually whisk in milk and half-and-half, stirring until thick, about 5 minutes.
  5. Pour the vegetable mixture into the pot with potatoes, stir in clams, red wine vinegar, and season with salt and pepper. Simmer for an additional 5 minutes before serving.

Notes

Chop vegetables in advance to save time. Avoid freezing with potatoes to maintain texture.