Description
A hearty and comforting American clam chowder featuring tender clams, potatoes, and a savory, creamy broth. This classic seafood soup is rich in flavor and perfect for warming up on cooler days, combining sautéed aromatics with simmered potatoes and fresh or canned clams for a satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups potatoes, diced
- 2 cups clam juice or broth
- 1 cup chopped clams (fresh or canned)
- 1/2 cup milk
- Salt and black pepper to taste
- 1/2 teaspoon thyme
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Melt butter in a pot over medium heat and sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-5 minutes.
- Cook Potatoes: Add the diced potatoes and pour in the clam juice or broth. Bring the mixture to a boil, then reduce heat to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.
- Add Clams and Milk: Stir in the chopped clams and milk gently. Make sure to heat through without allowing the soup to boil to avoid curdling the milk.
- Season the Chowder: Season with salt, black pepper, and thyme to taste. Stir to combine all flavors evenly.
- Finish and Serve: Remove from heat once heated through. Garnish with fresh parsley before serving warm for a comforting meal.
Notes
- Use canned clams for a quicker, convenient option.
- Avoid boiling the soup after adding milk to prevent it from curdling.
- For extra richness, add a splash of cream or half-and-half before serving.
- Fresh parsley adds a fresh note and nice presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
