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Clam Chowder Recipe

Creamy Clam Chowder

This creamy Clam Chowder Recipe is a delightful blend of fresh flavors and comforting textures, perfect for any occasion. Featuring tender clams, hearty potatoes, and a hint of sweetness from apple juice, this chowder offers a rich sea-inspired experience without the inclusion of pork or alcohol. Ideal as a cozy weeknight dinner or an impressive starter for gatherings, this chowder is sure to become a family favorite. With its velvety base and aromatic herbs, it brings warmth and satisfaction to your table.

  • Total Time: 1 hour
  • Yield: Serves approximately 6

Ingredients

Scale
  • 1 cup diced Yukon Gold potatoes
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup diced green pepper
  • 1 cup diced leeks
  • 3/4 cup chopped clams (canned or frozen)
  • 3/4 cup apple juice
  • 2 quarts half-and-half
  • 3/4 cup all-purpose flour
  • 3/4 cup butter

Instructions

  1. In a large saucepan, combine the potatoes, celery, onion, green pepper, leeks, clams, salt, pepper, thyme, bay leaves, Tabasco, and apple juice. Simmer until the potatoes are tender.
  2. In an ovenproof container, mix melted butter and flour. Bake at 325°F for 30 minutes to create a roux.
  3. Add the roux to the chowder mixture and cook until thickened.
  4. Stir in half-and-half until blended and heat gently before serving.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main
  • Method: Simmering
  • Cuisine: New England

Nutrition

  • Serving Size: Approximately 1 cup (240g)
  • Calories: 320
  • Sugar: 5g
  • Sodium: 950mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 50mg

Keywords: Use fresh clams for the best flavor. Adjust the thickness by modifying the roux or adding more half-and-half as needed. Customize with additional vegetables like corn or carrots if desired.

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