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    • Clam Chowder

    Clam Chowder

    Mark Sharron
    Easy
    35 minutes
    02-Apr

    Clam Chowder is a classic dish that is both comforting and delicious. It is made with clams, potatoes, onion, celery, butter, flour, chicken broth, cream, thyme, bay leaf, and salt and pepper. This classic dish is easy to make and can be enjoyed by everyone. It is a great dish to serve for a family dinner or a special occasion.

     

     

     

     

     

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    Ingredients

    • 2 cans of clams
    • 2 potatoes, peeled and diced
    • 1 onion, diced
    • 2 stalks of celery, diced
    • 2 tablespoons of butter
    • 2 tablespoons of flour
    • 4 cups of chicken broth
    • 1 cup of cream
    • 1 teaspoon of thyme
    • 1 bay leaf
    • Salt and pepper to taste

    Method

    • Step-by-Step Method for Clam Chowder
    • Dice potatoes into small, even cubes and set aside.
    • Dice onion finely and place in a separate bowl.
    • Dice celery stalks evenly and keep prepared.
    • Open cans of clams, drain clams, and reserve the clam juice.
    • In a saucepan, melt butter over medium heat until foaming subsides.
    • Add diced onion and celery to the melted butter; sauté until softened and translucent.
    • Sprinkle flour evenly over the vegetables; cook and stir until flour forms a pale, smooth roux (about 2 minutes).
    • Gradually add chicken broth, whisking to prevent lumps; blend until smooth.
    • Slide diced potatoes into the pot.
    • Pour in reserved clam juice for added flavor.
    • Add bay leaf and sprinkle in thyme.
    • Season mixture lightly with salt and pepper.
    • Simmer soup until potatoes become fork-tender (about 12–15 min).
    • Lower heat to prevent boiling.
    • Add drained clams and cream; stir gently to combine.
    • Warm through without boiling for another 3–4 minutes, allowing flavors to meld.
    • Taste and adjust salt and pepper if necessary; remove bay leaf.
    • Serve chowder in warm bowls, garnished with fresh thyme or cracked pepper if desired.
    • Pair with oyster crackers, crusty bread, or a light green salad for balance.
    • For plating: Use a wide, shallow bowl and spoon clams and vegetables evenly for good visual appeal.