Clam Chowder

I know, you can get this soup from a can. Campbell’s Chunky, Progresso, etc… there are plenty of options. Most are tasty and make for a quick meal. Yet, making clam chowder at home is really easy. I challenge you to try this recipe and even tweak it as you desire. I am positive you will enjoy the results. Since this recipe makes enough for two as a perfect first course or appetizer, maybe you can use this dish to get your Valentine’s Day dinner started off on a delicious note!

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Clam Chowder

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 2

Ingredients

6 oz chopped clams
1½ cups golden potato, cut into ½ cubes
1 stalk celery, sliced
1 carrot, sliced
¼ onion, diced
1½ tbsp butter, divided
¼ tsp herbs de provence
1 tbsp all purpose flour
8 oz clam juice
¼ cup vegetable broth
½ cup milk and ½ cup cream or 1 cup cream
⅛ cup dry sherry
salt and pepper to taste
sweet paprika, hot paprika, or Old Bay Seasoning as a garnish

Instructions

In a medium bowl, add the potatoes and cover with hot water.
Drain the hot water to wash away the free starch.
Cover the potatoes with hot water again.
Place the potatoes into the microwave and cook for 3 minutes on 30%.
Drain the potatoes and set aside.
In a large sauce pan or pot over medium/medium-high heat, melt one portion of the butter.
When melted, add the celery, onions, and carrots.
Add a pinch of salt and a few grinds of black pepper.
Cook the vegetables until softened, approximately 5 - 7 minutes.
Add the remaining butter.
When melted, add the flour and stir to coat the vegetables and absorb the butter.
Cook the flour, butter and vegetables for 1 - 2 minutes until the raw flour taste is gone.
Add the herbs de provence and stir to distribute.
Add the clam juice, vegetable broth, milk/cream, and potatoes.
Stir to combine and bring the soup up to a steady simmer.
Reduce the heat to low/low-medium and simmer lightly for 20 minutes or until the potatoes are fork tender.
When the potatoes are done, increase the heat to bring the soup to a light boil.
Once boiling, reduce the heat to low and add the sherry and clams with their juice.
Stir to combine and cover for 3 - 5 minutes to heat the clams through using the residual heat without over cooking them.
Taste and add salt and pepper as needed.
Serve with a garnish of sweet and/or hot paprika or Old Bay Seasoning.

Notes

There are two benefits to partially cooking the potatoes in the microwave. The first benefit is it shortens the overall time to complete the recipe. The second benefit is to avoid overcooking the cream based soup (i.e. reduce the risk of scalding) and overcooking the other vegetables. Also, I want to mention this chowder is not the thick, heavy type. This chowder is a cream and broth based soup that has substantial body as in it coats the back of a spoon very nicely. If you like the thicker version clam chowder, you can add additional butter and flour after the vegetables have been cooked to create more roux as a thickener.

In a medium bowl, add the potatoes and cover with hot water. Drain the hot water to wash away the free starch. Cover the potatoes with hot water again. Place the potatoes into the microwave and cook for 3 minutes on 30%. Drain the potatoes and set aside.

In a large sauce pan or pot over medium/medium-high heat, melt one portion of the butter. When melted, add the celery, onions, and carrots. Add a pinch of salt and a few grinds of black pepper. Cook the vegetables until softened, approximately 5 – 7 minutes.

Add the remaining butter. When melted, add the flour and stir to coat the vegetables and absorb the butter. Cook the flour, butter and vegetables for 1 – 2 minutes until the raw flour taste is gone.

Add the herbs de provence and stir to distribute. Add the clam juice, vegetable broth, milk/cream, and potatoes. Stir to combine and bring the soup up to a steady simmer. Reduce the heat to low/low-medium and simmer lightly for 20 minutes or until the potatoes are fork tender.

When the potatoes are done, increase the heat to bring the soup to a light boil. Once boiling, reduce the heat to low and add the sherry and clams with their juice. Stir to combine and cover for 3 – 5 minutes to heat the clams through using the residual heat without over cooking them. Taste and add salt and pepper as needed. Serve with a garnish of sweet and/or hot paprika or Old Bay Seasoning.

Enjoy!

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4 COMMENTS

Mike Burkhalter | 12th Feb 17

This one looks so much better than normal clam chowder. I’m going to try it for sure.
- Kent | 12th Feb 17
  
  Good deal Mike… let me know what you think!
Mike Burkhalter | 14th Feb 17

Barbara and I made this in the morning and had it tonight. It was amazing. Better than Ivar’s! We made it thicker by doubling the flour and added chopped Hempler smoked bacon. Tony Chachere’s Creole seasoning made a great garnish topping.
- Kent | 15th Feb 17
  
  I’m glad you and Barbara enjoyed the chowder!