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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 minutes
Total Time 45 minutes minutes
Servings 6
Author Rookie With A Cookie
- 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
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!