Clam Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This creamy clam chowder is one of my favorite comfort soups to make on a chilly evening, and honestly, it comes together faster than you'd think. With just 45 minutes from start to table, it's perfect for weeknight dinners without breaking the bank. The clams are packed with iron and vitamin B12, which keeps your energy up, while the potatoes make this hearty enough to satisfy everyone at the table. Best of all, you probably have most of these ingredients in your kitchen already, so there's no need for a special trip to the store. Trust me, once you taste how silky and delicious this turns out, you'll be making it again and again.
Ella x
Ingredients
- 400 gpotatoes(diced)
- 200 gclams(rinsed)
- 1 kgonion
- 3 clovesgarlic
- 120 gbutter
- 60 gall-purpose flour
- 600 mlchicken broth
- 200 mlheavy cream
- 1 gsalt
- 1 gblack pepper
- 1 gfresh parsley
Detail level
Instructions
- 1
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Tip: Be careful not to burn the onion.
- 2
Add the minced garlic and cook for 1 minute, until fragrant.
Tip: Don't let the garlic burn.
- 3
Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
Tip: This will help thicken the soup.
- 4
Gradually add the chicken broth, whisking constantly to avoid lumps.
Tip: Be patient and take your time.
- 5
Bring the mixture to a simmer and cook for 10 minutes, until the soup has thickened.
Tip: Don't let the soup boil over.
- 6
Add the clams, potatoes, salt, and black pepper. Stir to combine.
Tip: Make sure the clams are covered in the soup.
- 7
Reduce heat to low and simmer for 15 minutes, until the clams are cooked through.
Tip: Don't overcook the clams.
- 8
Stir in the heavy cream and cook for an additional 2 minutes.
Tip: This will add a rich and creamy texture to the soup.
- 9
Taste and adjust the seasoning as needed.
Tip: Add more salt, pepper, or cream if desired.
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