Description
Best Ever Creamy Clam Chowder is a rich, velvety soup filled with tender clams, hearty potatoes, and a luscious cream base. This comforting dish is the perfect balance of creaminess and seasoning, making it a go-to recipe for cozy meals or impressing guests.
Ingredients
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4 cups fresh or canned clams, drained (juice reserved)
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 medium potatoes, peeled and diced
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2 cups clam juice (from canned clams or store-bought)
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1 cup chicken or vegetable broth
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1 1/2 cups heavy cream
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1 tablespoon unsalted butter
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1 teaspoon dried thyme
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1 bay leaf
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Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Cook the onion and garlic: In a large pot, cook the chopped onion over medium heat until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
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Cook the potatoes: Stir in the diced potatoes and cook for 2-3 minutes.
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Add the liquids and seasonings: Pour in the clam juice and broth, then add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
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Add cream and butter: Once the potatoes are cooked, stir in the heavy cream and butter, and let the butter melt into the soup, creating a smooth base.
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Add clams: Stir in the clams, allowing the soup to simmer for another 5-10 minutes, so the flavors meld together.
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Season: Season with salt and pepper to taste. Remove the bay leaf and discard it.
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Serve: Ladle the chowder into bowls, garnish with fresh parsley (if desired), and serve hot with crusty bread.
Notes
Add corn: For sweetness, add 1 cup of corn kernels (fresh, frozen, or canned) to the chowder.Spicy version: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.Seafood medley: Include shrimp or scallops for a richer seafood chowder.Herb variations: Add fresh herbs like rosemary or dill for a different flavor profile.Dairy-free: Substitute heavy cream with coconut milk or a non-dairy cream and use olive oil instead of butter for a dairy-free version.
