Easy Clam Chowder

This easy clam chowder satisfies the palate while being a quick and delicious appetizer or meal!

Course Soup

Cuisine Seafood

Keyword easy clam chowder

Prep Time 5

Cook Time 30

Total Time 35

Servings cups

Calories 395kcal

Cut all your vegetables and place them in a sauté pan.
3 carrots, 1 onion, 2 stalks of celery, 3 potatoes
Open cans of clams and drain the JUICE IN the sauté pan. Add the bottle of clam juice to the pan. Set aside the cans for one of the steps below.
2 cans chopped clams, 8 fluid ounces clam juice
Bring vegetable mixture to a boil, then lower the heat to allow it to simmer. Check the vegetables for 15 minutes to see if they are done (tender). Cook for five more minutes if not done. Remove from heat and set aside.
In stock pot, melt the butter on medium heat.
1/2 cup butter
Slowly add the flour and whisk until it becomes a paste. It should take around 1 minute.
1/2 cup flour
Add half and half and whisk constantly until the roux reaches your desired consistency (for me, thicker is better) - around 5 minutes.
1 pint half and half
Pour vegetable/clam juice mixture in roux. Make sure to scrape the pan with a spatula to get all the flavor crystals.
Add clams and salt.
1/2 teaspoon salt
Stir mixture and set it to heat for another 5 minutes being careful not to let it come to a boil.
Serve, and enjoy.

Tips for making the Clam chowder:

I use spelt flour to make my chowder and even though the roux will look brownish at first, adding the cream makes it white again
Cook your veggies just enough that they are tender. Do not over cook them. I stick my fork in a potato to test it
I use half and half but you could make milk for a lighter chowder, or light cream for a thicker one
I use canned clams but you can use fresh if you so desire. You will just have to cut them up into smallish pieces
Serve it with crusty bread because you can butter that bread and dip it in the chowder. So good