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
Scale
- 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