Ingredients
Scale
- 4 cups (960 ml) fresh clams, cleaned
- 2 cups (470 ml) diced potatoes
- 1 cup (240 ml) chopped onion
- 1 cup (240 ml) chopped celery
- 3 cups (720 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 2 tablespoons (30 g) butter
- 2 tablespoons (15 g) all-purpose flour
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 1/4 teaspoon (1 g) thyme
- 2 tablespoons (30 ml) fresh parsley, chopped
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and celery and sauté until softened, about 5 minutes.
- Stir in the flour and cook for another minute until incorporated.
- Add the chicken broth and bring to a boil. Then reduce heat and add diced potatoes, cooking until tender, about 10 minutes.
- Add the clams, heavy cream, salt, pepper, and thyme. Cook for an additional 5 minutes, stirring occasionally.
- Remove from heat and stir in the fresh parsley before serving.
Notes
- For a thicker chowder, blend a portion of the cooked potatoes and stir back into the pot.
- Serve with crusty bread for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: clam chowder, creamy clam chowder, easy chowder recipe