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Clam Chowder

Clam Chowder Recipe
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Discover the ultimate comfort food with this creamy Clam Chowder Recipe. This delightful dish combines tender clams, hearty potatoes, and a hint of apple juice to create a unique twist on the classic New England chowder. Perfect for cozy dinners or entertaining guests, this chowder is both satisfying and flavorful. The rich, creamy base is achieved with half-and-half, making each spoonful a luxurious experience. Easy to prepare and adaptable for various occasions, this clam chowder will impress everyone 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)
  • 2 quarts half-and-half
  • 3/4 cup apple juice
  • 3/4 cup all-purpose flour
  • 3/4 cup butter (melted)
  • 3/4 tablespoon freshly ground black pepper
  • 1 1/2 tablespoon kosher salt
  • 3/4 tablespoon dried thyme
  • 6 bay leaves
  • 1 teaspoon Tabasco
  • 2 cups water

Instructions

  1. In a large saucepan, combine potatoes, celery, onion, green pepper, leeks, clams, salt, black pepper, thyme, bay leaves, Tabasco sauce, and apple juice. Simmer over medium heat until the potatoes are tender.
  2. In an ovenproof container, mix melted butter and flour until smooth. Bake at 325°F for 30 minutes to create a roux.
  3. Stir the roux into the vegetable mixture in the saucepan and cook until thickened.
  4. Gradually mix in half-and-half off heat. Return to low heat to warm through without boiling.

Nutrition

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