When I crave comfort in a bowl, Classic Clam Chowder is my go-to. This creamy, hearty soup is simple to make, with essential pantry ingredients coming together in a short time. It’s a crowd-pleaser, and perfect when you want something warm and satisfying.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
Why You’ll Love This Recipe
- Quick and simple to make with straightforward steps.
- Rich, creamy texture without heavy cream, thanks to half and half.
- Uses pantry staples, minimizing last-minute shopping.
- Adaptable for lighter versions by using fat-free half and half.
Ingredients
- 1 cup onion, chopped: Adds a foundational savory flavor.
- 2 cups potatoes, chopped: Russet potatoes offer a creamy texture when cooked.
- 1 cup celery, chopped: Provides a subtle crunch and aromatics.
- 2 (6 ounce) cans chopped clams: Bring the ocean’s flavor to the chowder. Ensure you retain the clam juice for cooking the veggies.
- 3/4 cup butter: Forms the base of the roux, adding richness.
- 3/4 cup flour: Thickens the chowder to a perfect consistency.
- 1 quart half and half: Gels the creaminess. Fat-free can be used if preferred.
- 2 tablespoons red wine vinegar: Balances the rich flavors with a slight acidity.
- 1 1/2 teaspoons salt, pepper: Season and enhance all the flavors.
How to Make It
Step 1: Prepare the Vegetables
Chop onion, potatoes, and celery into uniform pieces to ensure even cooking. Place them in a medium saucepan, pour in the clam juice from the cans, and add enough water just to cover. Bring to a boil, then reduce to medium-high and cook until tender, about 7 minutes. Tender vegetables signify they’re ready for the next step.
Step 2: Start the Roux
In a large soup pot, melt butter over medium-high heat. Add flour, whisking continuously until it forms a smooth, thick paste. This roux will be the base of the chowder’s creamy texture.
Step 3: Incorporate the Half and Half
Gradually whisk in the half and half to the roux. As the mixture heats, it will thicken and bubble. Remove from heat once thick and smooth, ensuring no lumps remain for a velvety result.
Step 4: Combine Ingredients
Add the cooked vegetables and their liquid to the soup pot. Stir well to blend the flavors evenly. Include the clams, red wine vinegar, salt, and pepper. Heat on medium-high until thoroughly warmed. The clams should be tender and the chowder uniform throughout.
Step 5: Serve
Once heated through, the chowder is ready to serve. Ladle into bowls and enjoy the comforting flavors of this classic dish.
Recipe FAQs
Can I use fresh clams instead of canned?
Yes, fresh clams can be used. Steam them separately, chop, and add with the cooking liquid from steaming as you would the canned clams and their juice.
Is there a substitute for half and half?
If half and half is unavailable, mix equal parts of milk and cream for a similar richness, or choose a lighter version with low-fat milk if needed.
How can I make the chowder thicker?
To thicken, mix a bit of cornstarch with cold water to form a slurry and gradually stir it into the simmering chowder until the desired consistency is reached.
