Clam Chowder

This creamy, butter-based Clam Chowder is thick, hearty, and perfect for fish fry season. Made without bacon, it’s rich and satisfying with just a hint of clam flavor.

Course Appetizer, dinner, lunch, Soup

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings (2 cups each)

Calories 440kcal

Author Meggan Hill

Ingredients

4 tablespoons butter
1 small onion peeled and finely chopped
2 celery ribs finely chopped
1 clove garlic minced
1/4 teaspoon dried thyme or 1 teaspoon fresh
1 bay leaf
1/3 cup all-purpose flour
1 cup milk
1 (8-ounce) bottle clam juice
2 (6.5-ounce) cans chopped clams undrained
3 small Yukon Gold potatoes peeled and cut into 1/2-inch cubes
1 1/2 cups half and half
Salt and freshly ground black pepper
Oyster crackers for serving

US Customary - Metric

Instructions

In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until softened, about 5 minutes.
Stir in garlic, thyme, and bay leaf until fragrant, about 30 seconds. Sprinkle in flour and cook, stirring constantly, until pale golden and nutty but not browned, about 2 to 3 minutes.
Gradually whisk in milk until smooth. Stir in clam juice and the liquid from the canned clams. Add potatoes.
Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until potatoes are tender and soup is thickened, about 15 to 20 minutes.
Stir in half-and-half and return to a gentle simmer. Add chopped clams and cook just until heated through, 1 to 2 minutes. Do not boil.
Remove bay leaf and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve with oyster crackers.

Nutrition