Description
This classic clam chowder recipe offers a creamy and hearty soup packed with tender clams, diced potatoes, and a medley of sautéed vegetables. Slow-cooked to perfection, the chowder balances savory flavors with a touch of red wine vinegar for brightness. Perfect for cozy dinners, it serves six and comes together in just 45 minutes.
Ingredients
Clams and Broth
- 4 (6.5 ounce) cans chopped clams, drained (reserve juice)
- 1 cup low-sodium chicken broth (240g)
- 3 bay leaves
Vegetables
- 1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
- 1 medium yellow onion, diced
- 3 ribs celery, diced (about 1 cup)
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, finely minced
Dairy and Fats
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour (63g)
- 1 cup milk (249g)
- 1 cup half and half (227g)
Seasonings and Extras
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Instructions
- Drain Clams and Reserve Juice: Drain the canned clams, pouring the juice into a large stock pot. Set the drained clam meat aside for later use.
- Cook Potatoes: Add the chicken broth and diced potatoes to the pot containing the clam juice. Make sure the liquid just barely covers the potatoes. Bring the mixture to a simmer, add the bay leaves, and cook until the potatoes are just fork tender, about 5 to 6 minutes.
- Sauté Vegetables: While the potatoes cook, heat the butter and olive oil in a separate pot over medium heat until the butter is melted. Add the diced onions, celery, red and green bell peppers, and minced garlic. Cook until the vegetables are soft and tender, about 4 to 5 minutes.
- Thicken the Base: Stir the flour into the sautéed vegetables and cook for 30 seconds to form a roux. Gradually whisk in the milk and half and half, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Combine Ingredients: Pour the creamy vegetable mixture into the pot with potatoes and clam juice. Stir in the salt, black pepper, red wine vinegar, and the reserved clams. Cook together for an additional 5 minutes to blend the flavors and heat the clams through. Remove bay leaves before serving.
Notes
- Use low-sodium chicken broth to control the saltiness of the chowder.
- Russet potatoes hold their shape well and add creaminess when cooked.
- Adjust the thickness of the chowder by adding more milk if desired.
- Red wine vinegar adds a subtle tang and brightens the flavors; you can substitute with apple cider vinegar if preferred.
- Do not overcook the clams to avoid rubbery texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
