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Creamy Clam Chowder

Clam Chowder Recipe
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Indulge in the warmth and comfort of this creamy clam chowder recipe, a classic dish that brings together fresh clams, hearty potatoes, and a hint of apple juice for a delightful twist. Perfect for cozy dinners or family gatherings, this chowder is easy to prepare in just an hour. The combination of vegetables adds robust flavors that make every spoonful a satisfying experience. Serve it as a starter or pair it with crusty bread for a complete meal that everyone will love. Ideal for feeding a crowd, this recipe serves ten and is sure to become a favorite at your table.

Ingredients

Scale
  • 1 cup diced Yukon Gold potatoes
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup diced green pepper
  • 1 cup diced leeks
  • 3/4 cup chopped clams (canned or frozen)
  • 3/4 cup apple juice
  • 2 quarts half-and-half
  • 3/4 tablespoon freshly ground black pepper
  • 1 1/2 tablespoon kosher salt
  • 3/4 tablespoon dried thyme
  • 6 bay leaves
  • 1 teaspoon Tabasco
  • 3/4 cup (1 1/2 sticks) butter, melted
  • 2 cups water
  • 3/4 cup all-purpose flour

Instructions

  1. In a large saucepan, combine potatoes, celery, onion, green pepper, leeks, clams with their juices, salt, pepper, thyme, bay leaves, Tabasco, and apple juice. Simmer until the potatoes are tender.
  2. Mix melted butter and flour in an ovenproof container; bake at 325°F for 30 minutes to form the roux.
  3. Stir the roux into the chowder until thickened.
  4. Remove from heat and gradually add half-and-half until blended; heat gently before serving.

Nutrition

Find it online: https://nobakeheaven.com/clam-chowder-recipe/