Description
This comforting and creamy clam chowder is a perfect one-pot meal for a busy weeknight. Featuring tender potatoes, savory clams, and a rich, velvety broth, this dish provides a warm, hearty experience for the whole family. It relies on simple, accessible ingredients to create a professional-tasting soup without the stress of complex techniques, making it an ideal choice when you need a quick, delicious dinner on the table in under an hour.
Ingredients
2 tbsp butter
1 cup finely diced onion
0.5 cup diced celery
0.5 cup diced carrots
2 tbsp all-purpose flour
3 cups clam juice
1 lb potatoes, peeled and 1/2 inch diced
2 cups canned chopped clams, drained
3 cups whole milk
1 tsp salt
0.5 tsp black pepper
1 tbsp fresh chopped parsley
Instructions
Melt butter in a large stockpot over medium heat.
Add onion, celery, and carrots; sauté until translucent.
Combine the drained clam liquid with bottled clam juice to reach 3 cups total.
Pour the clam juice into the pot and add the diced potatoes.
Simmer for 10 to 15 minutes until potatoes are fork-tender.
Mix flour with 3 tbsp water to form a smooth paste and stir into the simmering pot.
Add the drained clams and whole milk, stirring gently.
Continue to cook until thickened and heated through, about 5 minutes.
Season with salt and pepper to taste.
Remove from heat and garnish with fresh parsley before serving.
Notes
Substitute whole milk with heavy cream if you prefer a thicker, richer consistency. Serve with oyster crackers or crusty bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American