Clam Chowder for Beginners: A Step-by-Step Recipe.
Start by collecting your ingredients: clams (fresh or canned), potatoes, onions, celery, garlic, butter, flour, milk, and heavy cream. You’ll also need salt, pepper, and herbs like thyme or bay leaves.
If using fresh clams, clean and steam them to open. Remove the meat and chop it. If using canned clams, simply drain them, saving some liquid for added flavor.
In a large pot, melt butter over medium heat. Add chopped onions, celery, and garlic. Sauté until soft and fragrant, about 5 minutes.
Dice potatoes into small cubes and add them to the pot. Stir well, then add enough water or clam juice to cover the potatoes. Cook until tender, around 10-15 minutes.
In a separate pan, melt butter and whisk in flour. This will create a roux, which will help thicken the soup. Slowly add this mixture to your simmering base, stirring constantly.
Once the potatoes are soft, pour in milk and heavy cream to create a creamy texture. Stir the mixture gently to combine everything, and let it simmer for a few more minutes.
Once your base has thickened, add the chopped clams. Season the chowder with salt, pepper, and optional herbs like thyme or bay leaves. Let it simmer for another 5-10 minutes.
Serve your clam chowder hot, garnished with fresh parsley or croutons. It pairs perfectly with crusty bread. Enjoy the creamy, hearty soup that’s sure to warm you up!