Ingredients and Weight:
- Clams (shucked): 2 pounds
- Potatoes (peeled and cubed): 2 pounds
- Carrots (peeled and diced): 1 pound
- Celery (diced): 1 pound
- Onions (diced): 1 pound
- Butter: 1/2 cup
- All-purpose flour: 1/4 cup
- Heavy cream: 2 cups
- Clam juice: 1 cup
- Vegetable broth: 1 cup
- Bay leaves: 2
- Thyme (fresh): 1 tablespoon
- Salt and pepper: To taste
Preparation Time:
20 minutes
Cooking Time:
1 hour
Difficulty Level:
3 (out of 5)
Preparation Method Steps:
- Heat the butter in a large pot over medium heat.
- Add the onions, carrots, and celery and cook until softened, about 5 minutes.
- Sprinkle in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the clam juice and vegetable broth.
- Add the potatoes, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer until the potatoes are tender, about 30 minutes.
- Add the clams and cook for 5-7 minutes, or until just cooked through.
- Stir in the heavy cream and heat through.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Fat: 18g
- Protein: 20g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful
- Loaded with tender clams and vegetables
- Perfect for a cold winter night or as an appetizer
User Comments:
- "This chowder is absolutely delicious! It's creamy, flavorful, and the clams are cooked perfectly."
- "I'm not a huge fan of clam chowder, but this one is an exception. It's rich and satisfying, without being too heavy."
- "This is the best clam chowder I've ever had. It's so easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- If you can't find shucked clams, you can use canned clams instead. Just be sure to drain and rinse them before using.
- For a thicker chowder, add an extra 1/4 cup of flour to the roux.
- To prevent the chowder from curdling, make sure the heavy cream is not boiling when you add it to the pot.
