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Clam Chowder

Clam Chowder Recipe
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Indulge in the comforting flavors of this creamy clam chowder recipe, a delightful tribute to New England cuisine. This hearty soup combines tender Yukon Gold potatoes, fresh vegetables, and sweet apple juice with rich clams, creating a bowlful of warmth perfect for any gathering or cozy night in. Easy to prepare, this chowder serves ten and is fully customizable to suit your taste preferences. Whether you top it with fresh herbs or pair it with crusty bread, this chowder is sure to become a beloved staple in your kitchen.

Ingredients

Scale
  • 1 cup diced Yukon Gold potatoes (1/2-inch dice)
  • 1 cup diced celery (1/2-inch dice)
  • 1 cup diced yellow onion (1/2-inch dice)
  • 1 cup diced green pepper (1/2-inch dice)
  • 1 cup diced leeks (green parts and rooty ends removed – 1/2-inch dice)
  • 3/4 cup chopped clams (in their juices) (canned or frozen)
  • 3/4 tablespoon freshly ground black pepper
  • 1 1/2 tablespoon kosher salt
  • 3/4 tablespoon dried thyme
  • 6 bay leaves
  • 1 teaspoon Tabasco
  • 3/4 cup apple juice
  • 3/4 cup (1 1/2 sticks) butter (melted)
  • 2 cups water
  • 3/4 cup all-purpose flour
  • 2 quarts half-and-half

Instructions

  1. In a large saucepan, combine diced potatoes, celery, onion, green pepper, leeks, chopped clams, salt and pepper, thyme, bay leaves, Tabasco sauce, and apple juice. Simmer until the potatoes are tender.
  2. For the roux, mix melted butter and flour in an ovenproof container. Bake at 325°F for 30 minutes to remove raw flour taste.
  3. Stir the roux into the chowder mixture and cook until thickened.
  4. Gradually mix in half-and-half until well blended. Heat gently before serving.

Nutrition

Find it online: https://myrecipestories.com/clam-chowder-recipe/