Creamy Clam Chowder That Warms the Soul
These rich and creamy bowls of clam chowder come together quickly and easily, making it a go-to meal for busy weeknights. This comforting recipe is not only packed with wholesome ingredients, but also boasts the kind of flavors that make you feel right at home.
There’s something magical about a bowl of clam chowder. Growing up, it was a staple in our house, especially during chilly evenings when the scent of something delicious bubbling away in the kitchen felt like a warm hug. I can still picture my mom stirring a pot while the clams brought the taste of the sea into our cozy kitchen. Now, I want to share that same comforting experience with you through my best clam chowder recipe.
Creamy Clam Chowder That Warms the Soul
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A rich and creamy clam chowder recipe that is quick and easy to make, perfect for busy weeknights and sure to bring comfort.
Ingredients
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup minced onion
- 3 (6.5 ounce) cans minced clams, drained with juice reserved
- Water to cover
- 0.75 cup butter
- 0.75 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1.5 teaspoons salt
- Ground black pepper to taste
Instructions
- In a large skillet, combine the cubed potatoes, diced carrots, diced celery, and minced onion. Pour in the reserved clam juice and add just enough water to cover all the vegetables. Cook and stir them over medium-low heat until tender.
- While the veggies are simmering, melt the butter in a heavy saucepan over medium heat. Once melted, whisk in the flour until smooth. Gradually add in the cream, stirring constantly until it thickens nicely.
- Once the vegetable mixture is ready, stir it into the creamy sauce, letting it warm through. Right before serving, gently fold in the clams, taking care not to overcook them. Stir in the red wine vinegar and season with salt and pepper to taste.
Notes
Garnish with freshly chopped parsley or drizzle of extra cream. Pairs well with warm, crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Why You’ll Love This Clam Chowder
This clam chowder recipe is a family-friendly dish that not only satisfies hunger but also brings everyone together around the table. With a delightful blend of tender vegetables and rich clam flavor, it’s perfect for those who appreciate hearty meals that nourish both the body and spirit.
How to Make My Best Clam Chowder
Ingredients:
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup minced onion
- 3 (6.5 ounce) cans minced clams, drained with juice reserved
- Water to cover
- 0.75 cup butter
- 0.75 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1.5 teaspoons salt
- Ground black pepper to taste
Directions:
In a large skillet, combine the cubed potatoes, diced carrots, diced celery, and minced onion. Pour in the reserved clam juice and add just enough water to cover all the vegetables. Cook and stir them over medium-low heat until tender.
While the veggies are simmering, melt the butter in a heavy saucepan over medium heat. Once melted, whisk in the flour until smooth. Gradually add in the cream, stirring constantly until it thickens nicely.
Once the vegetable mixture is ready, stir it into the creamy sauce, letting it warm through. Right before serving, gently fold in the clams, taking care not to overcook them. Finally, stir in the red wine vinegar and season with salt and pepper to taste.
Serving Up Comforting Clam Chowder
Scoop this delicious clam chowder into bowls and garnish with a sprinkle of freshly chopped parsley or a drizzle of extra cream. It pairs wonderfully with warm, crusty bread for dipping. Everyone will want to gather around and savor each hearty spoonful.
Storing Your Clam Chowder Masterpiece
If you happen to have leftovers (though I doubt you will!), let the chowder cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. When you’re ready to enjoy some more, simply reheat it gently on the stovetop, adding a splash of water or cream to loosen it up if needed.
Tips for a Fabulous Clam Chowder
- Fresh Ingredients: Use fresh vegetables and real clams when possible. They add a depth of flavor that canned clams just can’t match.
- Don’t Rush the Process: Allow the vegetables to soften properly. It makes all the difference in texture and taste!
- Adjust to Your Taste: Feel free to add spices like thyme or bay leaves for an extra layer of flavor.
Variations You Can Try
- New England vs. Manhattan: Switch it up by adding tomatoes for a Manhattan-style clam chowder, or keep it classic as I shared here.
- Add Some Heat: If you’re into spicy flavors, toss in a pinch of cayenne pepper or a dash of hot sauce for a kick!
- Vegetable Swap: Swap or add in other vegetables like corn or leeks for your personal touch.
FAQs
Can I use fresh clams instead of canned?
Absolutely! Just make sure to clean and properly cook the fresh clams before adding them to the chowder.
Is this chowder gluten-free?
To make it gluten-free, simply substitute the all-purpose flour with your favorite gluten-free flour blend.
Can I freeze clam chowder?
While you can freeze clam chowder, it’s best enjoyed fresh. If you do decide to freeze it, be aware that the texture may change a bit upon reheating.
There you have it: my best clam chowder recipe that’s sure to become a new family favorite. With every spoonful, you’ll get a taste of comfort and warmth, just like the cozy nights of my childhood. Enjoy cooking, and most importantly, enjoy every delicious bite!