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The Best Clam Chowder Recipe

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4.3 from 1 review

A creamy and comforting classic clam chowder recipe featuring tender clams, diced potatoes, and a rich white sauce made from butter, flour, and half and half. This hearty soup is perfect for a quick weeknight dinner or a cozy meal on a chilly day.

Ingredients

Vegetables and Aromatics

  • 3/4 cup onions, finely chopped
  • 3/4 cup celery, chopped
  • 2 1/2 cups potatoes, small diced

Seafood

  • 19.5 oz chopped clams (3 x 6.5 oz cans, see note)
  • 8 oz clam juice (bottle)

Dairy and Baking

  • 1 tablespoon butter (for sautéing)
  • 3 tablespoons butter (for white sauce)
  • 3 tablespoons flour
  • 1 quart half and half, slightly warmed

Seasonings

  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Melt Butter: In a 4-quart soup pot, melt 1 tablespoon of butter until sizzling to prepare for sautéing the aromatics.
  2. Sauté Aromatics: Add the finely chopped onions and celery to the pot and sauté until they are half cooked, allowing their flavors to develop.
  3. Add Potatoes: Stir in the small diced potatoes, spreading them evenly in the pot with the aromatics.
  4. Add Clam Juice: Pour the clam juice over the potatoes through a very fine mesh strainer or a paper towel-lined strainer to catch any sand or grit from the bottle.
  5. Add Canned Clam Juice: Open the canned clams and pour the juice from the cans into the pot through the strainer as well, but do not add the clams yet.
  6. Cook Potatoes: Bring the mixture to a low boil and simmer until the potatoes are fully cooked and most of the liquid has been absorbed.
  7. Prepare White Sauce: While the potatoes are cooking, melt 3 tablespoons of butter in a small pot and whisk in the flour to create a roux.
  8. Add Half and Half: Gradually add the slightly warmed half and half to the roux a little at a time, whisking constantly until the sauce is smooth and fully combined.
  9. Combine Sauce and Soup: Remove the white sauce from heat and add it to the cooked potatoes in the soup pot, stirring to mix well.
  10. Add Clams and Seasonings: Stir in the chopped clams, salt, and white pepper, then heat the chowder until the clams are hot throughout.
  11. Serve or Store: Serve the clam chowder hot immediately, or refrigerate overnight and reheat before serving for enhanced flavors.

Notes

  • To ensure your chowder is sand-free, strain clam juice through a very fine mesh or paper towel-lined strainer.
  • Using canned clams with their juice enhances the chowder’s flavor and texture.
  • The chowder can be refrigerated and flavors will meld beautifully overnight.

Find it online: https://cookedbysarah.com/the-best-clam-chowder-recipe/