Boston Clam Chowder
A delicious and creamy Boston Clam Chowder packed with veggies and clams makes the ultimate comfort food for any day of the year! This creamy from-scratch soup recipe takes just 30 minutes to make for a hearty dinner or lunch everyone will love.
Servings: 8 servings
Calories: 446kcal
Ingredients
- 2 tablespoons olive oil
- 4 carrots
diced - 3 celery stalks
diced - 1 leek
diced - 4 red potatoes
diced - 3 cloves garlic
minces - 16 ounces clam juice or clam "broth", You may use chicken broth, or even water to reach desired consistency if you can't find the clam.
- 13 ounces cans chopped clams with juice
- 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 the rest of the veggies, the clams and the clam broth. 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.
Notes
Constantly whisk the roux while mixing and slow add the milk to avoid it turning out too clumpy.
Serve it up in a bread bowl or add your favorite rolls or bread for dipping up all the soup from your bowl!
Don't skip the clam juice. It may sound kind of gross but it really adds so much flavor to your soup.
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