With the huge snow storms back east, and the chilly 60 degree temperatures in California (I know…) it is the perfect time to dive into a huge, warm, bowl of Clam Chowder! Thick and creamy, with tender potatoes, and loads of clams, this soup comes together in 30 minutes for a quick lunch or dinner.
Let’s get started!
First take your diced onion, celery, and garlic and saute them in a tablespoon of olive oil until they are transparent, lightly season them with salt and pepper.
Then add your diced potato to the pot. I don’t prefer an overly potato-y soup so I only use one medium potato; if you love potato in your soup go ahead and add another!
Pour in your 4 cups of chicken stock, along with your 8oz jar of clam juice. Let it come to a boil, then turn it down and simmer it for 15-20 minutes, or until your potatoes are tender.
In the last 5 minutes of cooking you are going to make your roux. A roux is a mixture that is a 1:1:1 ratio of fat, flour, liquid. So if you are trying to thicken 6 cups of soup (as we are doing here) you are going to melt 6 tablespoons of butter in a pan. Once your butter is melted whisk in your flour so you don’t have any dry parts floating around.
Now how long you cook your roux depends on what you are using it for. If you were making a brown gravy, you would let your roux cook longer so it darkens and gives you that color you’re looking for. Since we are making clam chowder we want very little, if any color, so we are going to cook it for 30 seconds to 1 minute, just to take some of the floury taste away.
Before you add your roux to the pot, go ahead and throw in your un-drained clams, and your 1 cup of cream. We wait till the last minute to add the clams because we only want to warm them through, if you let them cook too long they will get rubbery! Yuck!
Now add your roux and gently stir to incorporate.
Bring your soup back up to a simmer and taste for seasoning.
You’re ready to eat! We like to serve ours with crumbled bacon and sliced green onion on top!
1/2 onion, diced
3 stalks of celery, diced
1 clove garlic, minced
1-2 potatoes, diced
4 cups chicken stock
1, 8oz jar of clam juice
6 tbs butter
6 tbs flour
1 cup cream
2 cans of chopped clams, un-drained
Salt & Pepper to taste
Crumbled bacon & green onion for garnish (optional)
- In a soup pot, saute onion, celery, and garlic in 1TBS of olive oil until transparent.
- Add diced potato, chicken stock, and clam juice to pot. Simmer for 15-20 minutes until potatoes are tender.
- Make your roux: melt 6 TBS of butter in a pan, whisk in your flour and cook for 30 seconds to a minute.
- Add chopped clams and cream to your soup pot along with your roux. Stir to incorporate.
- Taste for seasoning.
- Simmer until clams and cream are warmed through.
- Serve and garnish with bacon and green onion.
I hope this gets you through those cold snowy days ahead!