This delicious clam chowder is full of flavor, your family will keep coming back for more.
Perfect comfort food full of flavor.
Servings: 6 people
- 5 cans chopped clams
- 2 bottles 8 oz each clam juice
- 1 cup low sodium chicken broth
- 1 1/2 lbs russett or yukon gold potatoes peeled and small diced (be sure they are diced small)
- 1 bay leaf
- 4 tbsp butter
- 2 tbs olive oil
- 1 cup celery diced
- 2 garlic cloves finely minced or pressed through garlic press
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 cup half and half or heavy cream
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp red wine vinegar
- Drain the clams, save the juice. Set the clams and juice aside.
- In a large pot, combine the clam juice, broth and potatoes (they'll barely be covered). Bring to a simmer, add the bay leaf, and cook until the potatoes are tender, about 8-10 minutes. While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Stir in the onions, celery , and garlic. Cook, stirring occasionally, until the vegetables have softened, 5-7 minutes. Stir in the flour and cook for 30 seconds to a minute. Gradually whisk in the milk and half and half, stirring quickly to avoid lumps. Bring to a simmer and cook until the mixture has thickened. Remove bay leaf.
- Stir the creamy mixture into the potatoes, whisking quickly until combined. Stir in the salt, pepper, vinegar, and reserved clams. Bring the soup to a gentle simmer and cook for 4-5 minutes.
- Stir in any of the reserved clam juice to thin the consistency, if desired. Serve with a crusty bread.