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My family loves clam chowder. For years, I only made my mom’s recipe. Then I discovered a copy cat recipe for a restaurant version that we love. Then with the addition of the Instant Pot to my household appliances, I found a recipe using that and it was a hit with the family too. I was recently looking on my Pinterest feed and saw this recipe that included carrots. I have never had a version that uses carrots, so I had to try this easy clam chowder recipe.
The type or clam chowder that my family loves in the New England version. That is what this easy clam chowder is. It’s also know as “Boston-style” clam chowder. This version is milk or cream-based, making it significantly thicker than other regional styles
This process is very similar to my other recipes. It starts by cooking those carrots that I talked about along with the usual onion, celery, and potatoes. You cook it all in clam juice from the cans of clams plus and 8 oz bottle of clam juice. You can find that at the store right with the canned clams.
While those veggies cook, you make a roux with melted butter and flour. After that’s cooked, you mix in some half and half and cook until you have a nice thick mixture. I like to cook it so it’s even thicker than pancake batter. Once that is cooked and the veggies are cooked, it’s time to combine them.
The last thing to do in mix in the clams and salt. My family doesn’t like big pieces of clam in their chowder, so I use minced clam. However, if you prefer, you can use the chopped version.
Here is what you need to make the
Easy Calm Chowder
- CARROTS
- ONION
- CELERY
- RUSSET POTATOES
- SALT
- CANNED CHOPPED OR MINCED CLAMS
- BOTTLED CLAM JUICE
- FLOUR
- BUTTER
- HALF AND HALF
Easy Clam Chowder
- Total Time: 35 minutes
- Yield: Serves 6
Ingredients
- 3 carrots, diced
- 1 small onion, diced
- 2 stalks of celery, diced
- 3 medium russet potatoes, peeled and cut into cubes
- 1/2 tsp salt
- 2 cans chopped or minced clams, undrained
- 1 (8 oz) bottle clam juice
- 1/2 cup flour
- 1/2 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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Stove Top
- Cuisine: American
This recipe is adapted from Dishes Delish.
