creamy clam chowder

This DELICIOUS&nbsp;Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes to make during the cooler months. The clam chowder broth is thick and creamy like a Boston or New England clam chowder and it tastes like it came from a restaurant!

Clam Chowder

clams

chicken broth

potatoes

bay leaves

Tablespoons butter

olive oil

onion

celery ((about 1 cup), diced)

red bell pepper (, diced)

green bell pepper (, diced)

garlic (, finely minced)

all-purpose flour

milk

half and half

salt

black pepper

Tablespoon red wine vinegar

Drain the clams, adding the juice from the cans to a large stock pot. Set the clams&nbsp;aside.

Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.

While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.

Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes&nbsp;

Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

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This DELICIOUS Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes to make during the cooler months. The clam chowder broth is thick and creamy like a Boston or New England clam chowder and it tastes like it came from a restaurant!

This easy New England Clam Chowder is rich and creamy and is made without bacon. Also known as white clam chowder or Rhode Island Clam Chowder, this homemade rich &amp; creamy chowder is sure to please the &quot;chowdah&quot; lover on your list!

New England Clam Chowder

tbsp Butter

Onion (, diced)

All-purpose flour ([See Note 1])

Clam juice

Potatoes (, peeled,

Chopped clams

Milk

tsp Ground black pepper (,

tbsp Parsley. freshly chopped

In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.

Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.

Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.

Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.

Add the potatoes and simmer until tender, about 10-15 minutes.

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Remove from heat before boiling so the milk doesn&#x27;t separate.

Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.

Serving Suggestions: Serve with our New England Clam Cakes.

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Top 2 creamy clam chowder recipes from across the web

The most viewed creamy clam chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Clam Chowder

New England Clam Chowder

The most viewed creamy clam chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine