Classic Clam Chowder

This rich and creamy clam chowder is a comforting, hearty soup perfect for cozy nights. Packed with tender clams, tender potatoes, and a flavorful blend of vegetables, it’s easy to make at home and tastes just like a restaurant classic.

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Ingredients

• 4 (6.5-ounce) cans chopped clams, drained, reserve juice
• 1 cup low-sodium chicken broth (240 g)
• 1½ pounds Russet potatoes, peeled and diced (about 3 medium)
• 3 bay leaves
• 4 Tablespoons butter
• 2 Tablespoons olive oil
• 1 medium yellow onion, diced
• 3 celery ribs (about 1 cup), diced
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 2 cloves garlic, finely minced
• ½ cup all-purpose flour (63 g)
• 1 cup milk (249 g)
• 1 cup half-and-half (227 g)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 Tablespoon red wine vinegar

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Instructions

1. Prepare the Clams:
Drain the clams, reserving the juice from the cans. Set the clams aside.

2. Cook the Potatoes:
In a large stockpot, combine the reserved clam juice, chicken broth, and diced potatoes. The liquid should just cover the potatoes. Bring to a simmer, add the bay leaves, and cook until the potatoes are just fork-tender, about 5–6 minutes.

3. Sauté the Vegetables:
Meanwhile, in a separate pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onion, celery, bell peppers, and garlic. Cook until tender, about 4–5 minutes.

4. Make the Cream Base:
Stir the flour into the vegetables and cook for 30 seconds. Gradually whisk in the milk and half-and-half, stirring continuously to avoid lumps. Simmer until thickened, about 5 minutes.

5. Combine and Finish:
Stir the creamy vegetable mixture into the potato pot. Add salt, pepper, red wine vinegar, and the reserved clams. Cook for an additional 5 minutes to meld the flavors. Remove bay leaves before serving.

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Why You’ll Love This Recipe

• Rich and comforting: Creamy texture with tender clams and vegetables.
• Easy to make at home: Simple ingredients and straightforward steps.
• Versatile: Serve as a starter, main course, or even in bread bowls.
• Restaurant-quality flavor: Tastes just like classic New England clam chowder.

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Tips

• Use Russet potatoes for the best texture—they hold their shape while softening perfectly.
• Reserve clam juice for a flavorful broth base.
• Don’t overcook the potatoes—they should be just tender to avoid mushy chowder.
• Whisk the milk and half-and-half gradually into the flour to prevent lumps.

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Variations and Substitutions

• Dairy-free: Use coconut milk or unsweetened almond milk instead of milk and half-and-half.
• Smoky flavor: Add diced bacon or smoked paprika.
• Extra veggies: Include corn, carrots, or leeks for added color and texture.
• Spicy kick: Add a pinch of cayenne pepper or red pepper flakes.

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FAQs

Can I make this ahead of time?
Yes, clam chowder can be made a day ahead and reheated on the stove. Add a splash of milk or half-and-half if it thickens too much.

Can I use fresh clams?
Yes! Steam fresh clams and chop the meat, reserving the cooking liquid to replace the canned clam juice.

How do I thicken the chowder without flour?
Use cornstarch or a potato masher to slightly mash some of the cooked potatoes for natural thickening.

Can I freeze clam chowder?
It’s not recommended to freeze chowder with dairy—it can separate. Freeze without milk and add cream when reheating.

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Serving and Suggestions

• Serve with crusty bread, oyster crackers, or warm rolls.
• Garnish with fresh parsley or chives for a pop of color.
• Pair with a light salad or coleslaw for a complete meal.
• For a fun twist, serve in a bread bowl for individual servings.