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A straight on shot of two bread bowls filled with creamy boston clam chowder. bow have a silver spoon stuck into them. There is chowder dripping out of the bread bowls.
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Boston Clam Chowder
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Homemade bread bows with new england clam chowder

Course: Main Course, Soup
Cuisine: American
Keyword: clam chowder, fish soup
Servings: 8 servings
Calories: 446 kcal
Author: Stephanie
Ingredients
  • 2 tbsp olive oil
  • 4 carrots
     diced
  • 3 celery stalks
     diced
  • 1 leek
     diced
  • 4 red potatoes
     diced
  • 3 cloves garlic
     minces
  • 16 oz clam juice or "broth"
  • 13 oz cans chopped clams with juice
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 quart half-and-half
  • 2 tsp salt
  • 1/4-1/2 tsp red pepper flakes {optional}
  • fresh-cracked black pepper
Instructions
  1. Chop all the veggies.
  2. Saute the carrots in the olive oil until slightly softened. Add in the rest of the veggies, the clams and the clam broth. Simmer until potatoes have softened.
  3. In separate saucepan, melt butter, then whisk in flour to make a roux.
  4. Slowly whisk in the half-and-half until mixed thoroughly.
  5. 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.
Recipe Notes

*If you cannot find clam broth or juice, you may use chicken broth, or even water to reach desired consistency.

Nutrition Facts
Boston Clam Chowder
Amount Per Serving (1 cup)
Calories 446 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Cholesterol 76mg25%
Sodium 1034mg45%
Potassium 858mg25%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 6g7%
Protein 8g16%
Vitamin A 6253IU125%
Vitamin C 17mg21%
Calcium 170mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.