Easy Clam Chowder
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My family absolutely loves clam chowder, and over the years, it has become one of our favorite comfort foods. For the longest time, I stuck to my mom’s classic recipe, which is always a hit. Then, I discovered a copycat version of a restaurant-style clam chowder that quickly became a household favorite. With the addition of the Instant Pot to my kitchen arsenal, I found another recipe tailored for the pressure cooker, and it turned out to be a huge success with my family. Most recently, while scrolling through my Pinterest feed, I stumbled upon an intriguing, easy clam chowder recipe that included carrots. Since I had never tried a version with carrots before, I knew I had to give this easy clam chowder recipe a shot.
The type of clam chowder my family loves the most is the New England-style version, which is exactly what this recipe delivers. Also known as “Boston-style” clam chowder, this dish is characterized by its rich and creamy texture, thanks to a milk or cream base. Unlike thinner regional varieties, New England clam chowder is hearty, thick, and luxurious. It’s a true comfort food classic that warms you from the inside out. The addition of carrots in this particular recipe adds a slightly sweet taste and a splash of color, making it a delightful twist on the traditional version.
Ingredients for Easy Calm Chowder
- CARROTS
- ONION
- CELERY
- RUSSET POTATOES
- SALT
- CANNED CHOPPED OR MINCED CLAMS
- BOTTLED CLAM JUICE
- FLOUR
- BUTTER
- HALF AND HALF
Instructions for Easy Clam Chowder
This process for making clam chowder is straightforward and similar to many classic recipes. Start by cooking the carrots, along with the traditional onion, celery, and potatoes, to create a flavorful and hearty base. Use the clam juice from the canned clams, plus an additional 8-ounce bottle of clam juice, as the cooking liquid.
You can find bottled clam juice in the same section of the store as canned clams. The combination of clam juice and vegetables infuses the chowder with a deep, briny flavor that is essential to this dish.
While the veggies are simmering and becoming tender, prepare the roux in a separate pot. Melt butter over medium heat, then whisk in flour and cook for a minute or two until the mixture turns golden and fragrant. Gradually whisk in the half-and-half, cooking and stirring continuously until the mixture thickens.
I like to cook the roux until it reaches a consistency even thicker than pancake batter. This will help give the chowder will have a luxurious, creamy texture. Once the roux is ready and the vegetables are cooked through, combine the two by stirring the thickened cream mixture into the pot of vegetables and clam juice.
The final step is to add the clams and season with salt. My family prefers minced clams for their smaller size and even distribution throughout the chowder. However, if you enjoy larger, more substantial pieces of clam, feel free to use chopped clams instead. Stir everything together, heat until warmed through, and enjoy a comforting bowl of creamy New England clam chowder!
Frequently Asked Questions
Can I use fresh clams instead of canned clams?
Yes, fresh clams can be used. Steam them until they open, then chop the clam meat and use the steaming liquid as a substitute for the clam juice in the recipe. Be sure to strain the liquid to remove any sand or grit.
Can I make this chowder without half-and-half?
Absolutely! You can substitute the half-and-half with whole milk for a lighter version or use heavy cream for a richer, creamier chowder. Adjust the consistency by adding more or less liquid as needed.
How do I prevent the chowder from being too thick or too thin?
For a thicker chowder, cook the roux longer until it reaches a paste-like consistency, or add a bit more flour. For a thinner chowder, add more clam juice, milk, or half-and-half until you reach your desired consistency.
Can I make this chowder ahead of time?
Yes, this chowder can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, and avoid boiling to maintain the creamy texture.
Can I freeze clam chowder?
While it’s possible to freeze clam chowder, the cream and potatoes may change in texture when thawed. If freezing, consider freezing the chowder base (without the cream or half-and-half) and adding the dairy fresh when reheating.
FOR MORE Creamy Clam Chowder RECIPES LIKE THIS, TRY:
- Mom’s Clam Chowder
- Market Street Clam Chowder
- Instant Pot Clam Chowder
- Easy Slow Cooker Clam Chowder
Easy Clam Chowder
Real Mom Kitchen
Ingredients
- 3 carrots diced
- 1 small onion diced
- 2 stalks of celery diced
- 3 medium russet potatoes peeled and cut into cubes
- ½ tsp salt
- 2 cans chopped or minced clams undrained
- 1 bottle (8 oz) clam juice
- ½ cup flour
- ½ cup butter
- 2 cups half and half
Instructions
- In a stock pot, add the juice from the cans of clams and the 8 oz bottle of clam juice.
- Add in the carrots, onion, celery, and potatoes. Bring to a boil, then lower heat to allow it to simmer for 15 minutes. Check and see if vegetables are tender. If not, cook for 5 or more minutes until done.
- In the meantime, the the butter in a large sauce pan. Slowly add the flour and whisk until it becomes a paste. It should take around 1 minute
- Add in the half and half. Whisk constantly until the roux reaches your desired consistency, I like it thick, for about 5 minutes.
- Pour the roux into the cooked vegetable mixture and stir to combine. Add clams and salt and combine. Cook for another 5 minutes being careful not to let it come to a boil.
Nutrition
This recipe is adapted from Dishes Delish.
