Description
A rich and comforting clam chowder made without bacon, featuring tender clams, potatoes, and aromatics in a creamy, flavorful broth.
Ingredients
- 2 cups fresh clams (or 2 cans, about 10 oz each, drained with juice reserved)
- 1 cup clam juice
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and celery, and sauté until softened and fragrant.
- Add the minced garlic and cook briefly for about 30 seconds, stirring so it does not burn.
- Sprinkle in the flour and stir continuously to form a light roux.
- Slowly pour in the clam juice while stirring to keep the mixture smooth and lump-free.
- Add the diced potatoes and bay leaf. Bring to a gentle simmer and cook until the potatoes are tender, about 15 to 20 minutes.
- Stir in the milk and heavy cream, and heat gently without boiling.
- Add the clams and season with salt and black pepper to taste. Cook just until the clams are heated through so they stay tender.
- Remove the bay leaf, ladle into bowls, and garnish with fresh parsley before serving.
Notes
- You can use canned clams for convenience, and reserve their juice for extra flavor.
- For a richer chowder, substitute the milk with half-and-half.
- Add carrots or corn for extra sweetness and color.
- For a thicker texture, mash a few of the cooked potatoes directly in the pot.
- For a lighter version, reduce the heavy cream and use a little more milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat and stir often to prevent the dairy from separating.
- Avoid boiling during reheating, and add a splash of milk if the chowder becomes too thick.
- Yukon Gold or russet potatoes work especially well in this recipe.
- Freezing is not ideal because the dairy may separate, but it can be reheated gently if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 95mg
