Description
A rich and velvety version of classic clam chowder, featuring tender clams, potatoes, and a luscious creamy base. This comforting soup is thick, satisfying, and full of flavor.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
Soup Ingredients
- 2 tablespoons flour
- 2 cups clam juice
- 2 cups potatoes, diced
- 1 cup chopped clams
- 1 cup heavy cream
Seasonings
- Salt, to taste
- 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 3-4 minutes.
- Add Flour: Stir in the flour and cook it for 1–2 minutes to form a roux, making sure to stir constantly to avoid lumps and to slightly toast the flour for flavor.
- Add Clam Juice: Gradually pour in the clam juice while stirring continuously to create a smooth base without lumps.
- Cook Potatoes: Add the diced potatoes to the pot and simmer the mixture gently until the potatoes are tender, about 15-20 minutes.
- Add Clams and Cream: Stir in the chopped clams and heavy cream, combining everything thoroughly.
- Season and Thicken: Season with salt, black pepper, and thyme, then cook gently without boiling until the chowder thickens to a creamy consistency.
- Serve: Remove from heat, garnish with fresh parsley, and serve the chowder hot for a comforting meal.
Notes
- Stir constantly when adding flour to avoid lumps in the chowder base.
- Adjust the thickness of the chowder by adding more clam juice or broth if it becomes too thick.
- Do not boil the soup after adding the heavy cream to prevent curdling and maintain a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
