Make a restaurant-quality clam chowder in less than 30 minutes--it's easier than you might think!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 335kcal
Ingredients
3cupspotatoespeeled and diced into ½-inch pieces, about 5 medium size potatoes
2cupscelerysliced very thin, about 3 large ribs
1½cupsyellow onionminced very small, about 1 large yellow onion
3cloves garlic, mincedoptional
1½teaspoonskosher saltdivided
24ouncesclam juice(3) 8-ounce bottles
¾cupbutter
¾cupall-purpose flour
4cupswhole milk or half and half
20ounceschopped clams, do not drainabout (3) 6.5 ounce cans
2tablespoonsred wine vinegar
freshly ground black pepper to taste
Instructions
Combine the potatoes, celery, onion, and garlic if desired, in a large pot and sprinkle with 1 teaspoon of salt. Add the clam juice and bring to a boil. Reduce to a simmer and cook until fork tender, about 10 minutes total. Remove from the heat.
While the vegetables are cooking, melt the butter in a large skillet over medium heat. Add the flour and whisk until smooth. Very slowly add 1 cup of milk, whisking constantly to maintain a smooth consistency. Add an additional cup of milk just as slowly, continually whisking.
Pour in the remaining milk while whisking constantly and bring to a low simmer to thicken, about 3 minutes. Do not allow this to boil. Remove from the heat and pour the milk mixture into the pot with the tender vegetables.
Add the clams and red wine vinegar. Season to taste with pepper and additional salt, if needed. Only if necessary, return the pot to low heat for just long enough to warm the chowder.