Creamy Clam Chowder

Ingredients

• 2 tablespoons (28g) butter 2 tablespoons (28g) butter
• 1 medium onion, diced 1 medium onion, diced
• 2 stalks celery, diced 2 stalks celery, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 3 tablespoons (24g) all-purpose flour 3 tablespoons (24g) all-purpose flour
• 2 cups (470ml) clam juice 2 cups (470ml) clam juice
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 pound (450g) potatoes, peeled and diced 1 pound (450g) potatoes, peeled and diced
• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 2 cans (10 ounces each) chopped clams, drained 2 cans (10 ounces each) chopped clams, drained
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 19g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the diced onion, celery, and minced garlic. Sauté until the vegetables are softened and fragrant.
2. 2.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to cook off the raw flour taste.
3. 3.
   Slowly pour in the clam juice and fish or vegetable broth, stirring constantly to avoid lumps. Add the bay leaf.
4. 4.
   Add the diced potatoes to the pot and bring the mixture to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
5. 5.
   Stir in the heavy cream and drained chopped clams. Simmer for an additional 5 minutes to heat through.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf.
7. 7.
   Ladle the creamy clam chowder into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Clams — Ensure that the clams are fresh and properly cleaned before using them in the chowder. Discard any clams that do not open during cooking.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for a creamier texture. Cut the potatoes into small, uniform pieces to ensure even cooking.

Tips & Tricks

• For a smoky flavor, add a few strips of cooked bacon to the chowder.
• If you prefer a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the cream.
• To make it more substantial, add cooked diced bacon or sautéed shrimp as a garnish.
• For a lighter version, substitute half of the heavy cream with milk or use a lighter cream alternative.
• Serve the chowder with oyster crackers or crusty bread for dipping.

Serving advice

Serve the Creamy Clam Chowder hot in individual bowls. Accompany it with oyster crackers or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of chowder with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic soup bowl or a bread bowl for an impressive presentation.