Description
A rich and velvety version of classic clam chowder, featuring tender clams, potatoes, and a luscious creamy base. This comforting American seafood soup is thick, satisfying, and full of flavor, perfect for chilly days or anytime you crave a hearty bowl of chowder.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons flour
Main Ingredients
- 2 cups potatoes, diced
- 2 cups clam juice
- 1 cup chopped clams
Dairy
- 1 cup heavy cream
Seasonings
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon thyme
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: Melt the butter in a pot over medium heat, then add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3-5 minutes, releasing their wonderful aroma.
- Make the Roux: Stir in the flour and cook for 1–2 minutes, stirring constantly to form a roux. This step helps thicken the chowder and prevents lumps later on.
- Add Clam Juice Gradually: Slowly pour in the clam juice while continuously stirring to avoid lumps and create a smooth base for the soup.
- Cook Potatoes: Add the diced potatoes to the pot and bring the mixture to a simmer. Cook until the potatoes are tender, about 15-20 minutes, stirring occasionally to prevent sticking.
- Add Clams and Cream: Stir in the chopped clams and heavy cream gently. Mix well to incorporate the cream, which adds richness and creaminess to the chowder.
- Season and Simmer: Season the chowder with salt, black pepper, and thyme. Cook gently over low heat, ensuring it does not boil, until the soup thickens to your desired consistency, about 5-10 minutes.
- Serve: Once thickened, remove from heat and garnish with fresh parsley. Serve the creamy clam chowder hot for the best flavor and comfort.
Notes
- Stir constantly when adding flour to avoid lumps forming in the roux.
- If the chowder becomes too thick, adjust the consistency by adding more clam juice or broth gradually.
- Do not let the soup boil after adding the cream to prevent curdling and to maintain a smooth texture.
- Fresh parsley adds a nice color contrast and fresh flavor; add just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
