Description
A creamy and comforting New England clam chowder without bacon, featuring tender clams, hearty potatoes, and a smooth, flavorful broth.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3 cups diced potatoes (Yukon Gold or russet)
- 2 cups bottled clam juice
- 1 cup water
- 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat butter and olive oil in a large pot over medium heat until melted.
- Add onion and celery, cooking until softened.
- Stir in garlic and cook briefly until fragrant.
- Sprinkle in flour and stir to form a light roux, cooking for about 1 minute.
- Gradually pour in clam juice, reserved clam liquid, and water while stirring to keep smooth.
- Add potatoes, thyme, bay leaf, salt, and pepper. Simmer for 15–20 minutes until potatoes are tender.
- Reduce heat and stir in milk and cream.
- Add chopped clams and gently heat without boiling.
- Remove bay leaf and stir in fresh parsley before serving.
Notes
- Add smoked paprika for a subtle smoky flavor without bacon.
- Use half-and-half instead of heavy cream for a lighter version.
- Mash some potatoes to thicken the chowder naturally.
- Avoid boiling after adding dairy to maintain a smooth texture.
- Store in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 65mg
