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Clam Chowder

A few ingredients will whip up the best clam chowder!
Course Soup
Cuisine American
Keyword Clam Chowder
Prep Time 45 minutes
Total Time 45 minutes
Servings 6
Author Rookie With A Cookie

Ingredients

  • 3 cans of clams in clam juice
  • 4 tablespoon butter divided
  • 5 tablespoon all-purpose flour
  • 2 celery stalks
  • 2 cups potatoes
  • 1 onion
  • salt and pepper to taste
  • ¼ teaspoon cayenne pepper
  • 2 ½ cups chicken stock
  • 1 bay leaf
  • 1 cup half and half or cream if you like a really thick chowder
  • croutons for garnish

Instructions

  • Open the can of clams and drain them. Reserve the clam juice.
  • Dice the vegetables.
  • In a saucepan over medium heat, melt 2 tablespoon butter and saute vegetables for five minutes with the spices.
  • Next, add 2 more tablespoon 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!