Description
A rich and creamy clam chowder that’s perfect for a comforting meal.
Ingredients
Scale
- 1 Large Russet Potato
- 1/4 c. Diced Onions
- 1 tbsp. Butter
- 1 tbsp. All Purpose Flour
- 8 oz. Clam Juice
- 6 oz. Chopped Clams
- 8 oz. Heavy Cream
- 8 oz. Water
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. White Pepper
- 1/4 tsp. Ground Thyme
Instructions
- Peel the potatoes and dice them into small, bite sized cubes.
- Add the potatoes, chopped onions and a little butter to a large pot or a Dutch oven.
- Sauté the vegetables over medium heat until the onions start to soften; then add some flour which will help to thicken the soup later on.
- Add the clam juice, water, clams, heavy cream and seasonings to the pot and mix well.
- Bring the mixture to a boil; then reduce heat to low, cover the pot and allow to simmer for about 30-40 minutes until the soup thickens and the potatoes are fork tender.
Notes
- Adjust the thickness by adding more clam juice or water as needed.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg