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Clam Chowder

This wholesome, classic comfort food is packed with flavor and perfect for winter meals.
Course Main Course
Cuisine American
Keyword Clam Chowder
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 421kcal

Ingredients

  • 1/4 cup butter, unsalted
  • 1/4 cup flour, all-purpose
  • 2 medium russet potato
  • 1 stalk celery
  • 1 medium onion
  • 1 medium leek
  • 1 medium bell pepper, green
  • 4 ounce clams, raw
  • 1 teaspoon black pepper, ground
  • 1 teaspoon salt
  • 1 teaspoon thyme, dried
  • 3 each bay leaf
  • 1/2 teaspoon hot sauce
  • 1/2 cup cooking sherry
  • 1 cup water
  • 1/2 cup clam juice
  • 2 pint half and half

Instructions

  • Combine butter and flour in a saucepan until butter is melted and a you have made a roux (thick butter/flour paste). Set aside.
  • Dice potato, celery, onion, leek, and bell pepper; toss all into a large saucepan. Chop clams and add to veggies.  Combine all remaining ingredients except half-and-half.
  • Simmer until potatoes are thoroughly cooked.
  • Add butter-flour mixture to chowder and stir until thick.
  • Remove chowder from heat.
  • Stir in half-and-half until blended.
  • Heat to serving temperature, stirring occasionally.
  • Serve immediately.

Nutrition

Calories: 421kcal | Carbohydrates: 35g | Protein: 11g | Fat: 25g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 706mg | Fiber: 3g | Sugar: 10g