Description
A hearty and comforting clam chowder featuring tender clams, diced potatoes, and a savory, creamy broth, perfect for warming up on cooler days. This classic American soup combines fresh seafood flavors with aromatic herbs and a smooth texture to create a satisfying meal.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
Main Ingredients
- 2 cups potatoes, diced
- 2 cups clam juice or broth
- 1 cup chopped clams (fresh or canned)
Liquids & Seasonings
- 1/2 cup milk
- Salt and black pepper, to taste
- 1/2 teaspoon thyme
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: Melt the butter in a pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the clam juice or broth. Increase the heat to bring the mixture to a boil.
- Simmer Potatoes: Reduce the heat to low and let it simmer gently until the potatoes are tender, approximately 15-20 minutes.
- Add Clams and Milk: Stir in the chopped clams and milk carefully, ensuring to mix gently to avoid curdling.
- Season and Heat Through: Season the chowder with salt, black pepper, and thyme. Heat the mixture through thoroughly without allowing it to boil.
- Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve warm for best flavor and comfort.
Notes
- Using canned clams is convenient and still delivers great flavor.
- Avoid boiling the chowder after adding milk to prevent curdling and maintain a smooth texture.
- For extra richness, add a splash of cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
