Clam Chowder
A creamy New England-style clam chowder with potatoes, onions, and clams.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Difficulty
Easy
Skills Required
Making Roux
Ingredients & Nutrition
350 kcal
Calories
15g
Protein
20g
Fat
25g
Carbs
2g
Fiber
5g
Sugar
900mg
Sodium
- 2 (6.5 oz) cans, with juice Canned Chopped Clams
- 2, peeled and diced Potatoes
- 1, chopped Onion
- 2 stalks, chopped Celery
- 1/4 cup Butter
- 1/4 cup Flour
- 2 cups Half-and-Half
- 4 slices, cooked and crumbled (optional) Bacon
Equipment Needed
- Large Pot
- Whisk
- Can Opener
- Chef's Knife
- Cutting Board
Let AI Suggest Variations
- Add corn for a clam and corn chowder.
- Use fresh clams instead of canned for a fresher flavor.
- Add a dash of hot sauce for a little heat.
- Garnish with fresh parsley or chives.
Instructions:
1. Drain clam juice into a measuring cup and add water to make 2 cups.
2. In a large pot, melt butter. Sauté onion and celery until tender.
3. Stir in flour and cook for 1 minute.
4. Gradually whisk in the clam juice mixture. Bring to a boil, stirring constantly.
5. Add potatoes and simmer until tender, about 15 minutes.
6. Stir in half-and-half, clams, and bacon. Heat through, but do not boil.
7. Season with salt and pepper to taste.