I don’t make soups all that often at the apartment. Usually, I throw down some tacos or a quick old-fashioned chicken curry with all the Pakistani spices to get myself out of a pickle on a work day. Honestly it’s more out of sympathy for my poor brother than anything. But when I make something good, I make it a lot of times until I tire from it. This Clam Chowder proudly simmers about twice a week in my apartment. Yes, I use canned clams for convenience and yes I cut corners, but I would totally scrub scrub scrub 3 lbs of fresh clam shells, boil it in salted water if i didn’t work and read books all day with bottomless mimosas…eh coffee in my case. But I’m being practical. Regardless, this chowder is delicious and thick and smells wonderful.
You are really just opening some canned clams, chopping some veggies, pouring some juice, adding some cream and before you know it, you’ll be chowing down on this chowder! But I don’t know which of my soups I like the best because I have a killer Chicken Tortilla Soup here that will knock your socks off.
- 3 cans of clams in clam juice
- 4 tbsp butter divided
- 5 tbsp all-purpose flour
- 2 celery stalks
- 2 cups potatoes
- 1 onion
- salt and pepper to taste
- 1/4 tsp cayenne pepper
- 2 1/2 cups chicken stock
- 1 bay leaf
- 1 cup half and half or cream if you like a really thick chowder
- croutons for garnish
- Open the can of clams and drain them. Reserve the clam juice.
- Dice the vegetables.
- In a saucepan over medium heat, melt 2 tbsp butter and saute vegetables for five minutes with the spices.
- Next, add 2 more tbsp of butter and let it melt.
- Sprinkle flour and stir really well to incorporate.
- Add in the reserved clam juice. Give it a quick stir then pour in chicken stock.
- Add bay leaf and let the soup simmer for 25-30 minutes or until the vegetables are very soft.
- Next, add half and half or cream.
- Finally, throw in the clams and simmer only until clams are heated through. If you cook the clams for too long, they will get tough.
- Top with croutons and enjoy!