Description
Indulge in the warmth and comfort of our creamy Clam Chowder Recipe, perfect for chilly evenings or family gatherings. This delightful dish features a rich blend of fresh clams, tender Yukon Gold potatoes, and aromatic vegetables, all simmered to perfection in a velvety half-and-half base. The addition of sherry elevates the flavors, making each spoonful a comforting experience. Whether you enjoy it as an appetizer or as the star of your main course, this chowder is sure to impress your guests and keep everyone coming back for more.
Ingredients
Scale
- 1 cup diced Yukon Gold potatoes
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 cup diced green pepper
- 1 cup diced leeks
- 3/4 cup chopped clams (canned or frozen)
- 3/4 cup melted butter
- 2 quarts half-and-half
- 3/4 cup sherry apple vinegar
- 3/4 tablespoon freshly ground black pepper
- 1 1/2 tablespoon kosher salt
- 3/4 tablespoon dried thyme
- 6 bay leaves
- 1 teaspoon Tabasco
- 2 cups water
- 3/4 cup all-purpose flour
Instructions
- In a large saucepan, combine potatoes, celery, onion, green pepper, leeks, clams, salt and pepper, thyme, bay leaves, Tabasco, and sherry. Simmer until potatoes are tender.
- Mix melted butter and flour in an ovenproof container. Bake at 325°F for 30 minutes to create roux.
- Stir roux into the chowder until thickened slightly. Remove from heat and mix in half-and-half until blended.
- Heat gently to serving temperature and serve immediately with crusty sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg