Boston Clam Chowder Recipe
This Boston Clam Chowder Recipe is creamy, comforting, and full of fresh veggies, tender clams, and hearty potatoes. Ready in just 30 minutes, it’s a simple, from-scratch soup that’s perfect for any day of the week.
Servings: 8 servings
Calories: 446kcal
Ingredients
- 2 tablespoons olive oil
- 4 carrots
diced - 3 stalks celery diced
- 1 leek
diced - 4 red potatoes
diced - 3 cloves garlic
minced - 16 ounces clam juice or clam "broth", you may use chicken broth
- 13 ounces cans chopped clams juice included
- ½ cup butter
- ½ cup flour
- 1 quart half-and-half
- 2 teaspoons salt
- ¼-½ teaspoon red pepper flakes optional
- fresh-cracked black pepper
Instructions
- Chop all the veggies.
- Saute the carrots in the olive oil until slightly softened.
- Add in celery, leek, potatoes, and garlic along with the clams and the clam broth. Cover, and simmer until potatoes have softened.
- In separate saucepan, melt butter, then whisk in flour to make a roux. Slowly whisk in the half-and-half until mixed thoroughly.
- Add this mixture to the veggies, heat on low without simmering or bubbling, as you want to keep the half-and-half from curdling. Add spices.
- Serve in cut-out bread bowls.
Video
Notes
- Allow the half-and-half to come to room temperature so that it doesn’t curdle when combined with the hot roux.
- Don’t stop whisking when making the roux or it could burn. You also want to whisk in the half-and-half, not just pour it in.
- The chowder can be stored in an airtight container in the refrigerator for up to 4 days. Warm gently on the stovetop to reheat.
Nutrition
Calories: 446kcal | Carbohydrates: 40g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 1034mg | Potassium: 858mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6253IU | Vitamin C: 17mg | Calcium: 170mg | Iron: 2mg