Creamy Clam Chowder with Potatoes and Vegetables Recipe
This classic Clam Chowder recipe combines tender clams, creamy potatoes, and a medley of sautéed vegetables in a rich, velvety broth. Perfect for a comforting meal, this chowder uses simple ingredients like clams, potatoes, and bell peppers, enhanced with a touch of red wine vinegar for brightness. Ready in just 45 minutes and serving six, it’s a hearty, satisfying dish ideal for chilly days or when you crave a taste of the coast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Clams and Broth
- 4 cans (6.5 ounces each) chopped clams, drained (reserve juice)
- 1 cup (240g) low-sodium chicken broth
- 3 bay leaves
Vegetables
- 1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
- 1 medium yellow onion, diced
- 3 ribs celery (about 1 cup), diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, finely minced
Dairy and Fats
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup (63g) all-purpose flour
- 1 cup (249g) milk
- 1 cup (227g) half and half
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Instructions
- Drain Clams: Drain the canned clams, reserving the juice. Add the clam juice to a large stock pot and set the clams aside for later use.
- Cook Potatoes: In the stock pot with clam juice, add the low-sodium chicken broth and diced potatoes. The liquid should just barely cover the potatoes. Bring to a gentle simmer, add the bay leaves, and cook until potatoes are just fork tender, about 5-6 minutes.
- Sauté Vegetables: While potatoes cook, heat butter and olive oil over medium heat in a separate pot until butter melts. Add diced onion, celery, red and green bell peppers, and minced garlic. Sauté until vegetables are tender and fragrant, approximately 4-5 minutes.
- Thicken Chowder Base: Stir the flour into the sautéed vegetables and cook for 30 seconds to remove raw flour taste. Gradually whisk in the milk and half and half, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes until thickened.
- Combine and Finish: Pour the creamy vegetable mixture into the pot with potatoes and clam juice. Stir in salt, black pepper, red wine vinegar, and the reserved clams. Cook the chowder together for 5 additional minutes to meld flavors and heat through.
Notes
- Use low-sodium chicken broth to control the salt level in the chowder.
- Russet potatoes work best for a creamy texture; avoid waxy potatoes that hold shape too much.
- Stir frequently after adding flour and dairy to prevent lumps.
- Adjust the thickness by adding more milk or broth if needed.
- For extra flavor, garnish with fresh parsley or crispy bacon bits.
