Creamy Homemade Clam Chowder

A rich and comforting classic, this creamy clam chowder features a harmonious blend of tender clams, diced potatoes, and carrots finished with a velvet roux.

Ingredients

• 225 g butter
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup clams
• 1 cup all-purpose flour
• 3 cups milk
• 0.5 cup heavy cream
• to taste water
• to taste salt
• to taste white pepper
• optional parsley
• optional balsamic vinegar

Instructions

1. 1Melt the butter

   

   Place a piece of butter into the pot and melt it over medium heat until fully liquefied.

   Tip: Keep the heat moderate to prevent the butter from burning.
2. 2Sauté the onions

   

   Add the diced onions to the melted butter in the pot. Sauté the onions until they are soft and slightly browned.

   Tip: Stir frequently to ensure the onions cook evenly and pick up the flavor of the butter.
3. 3Add and simmer carrots

   

   Stir the diced carrots into the pot with the sautéed onions. Cover the pot with a lid and let them simmer over low heat for approximately 10 minutes until the carrots are soft.

   Tip: Simmering with the lid on helps trap steam to soften the carrots efficiently.
4. 4Add water

   

   Once the carrots have softened, pour a small amount of water into the pot to begin building the soup base.

   Tip: Add the water gradually to control the consistency of the soup.
5. 5Prepare the clams

   

   Take your clams—whether frozen, fresh, or canned—and chop them into small pieces. Aim for pieces similar in size to the diced potatoes and carrots.

   Tip: Uniform sizing ensures that you get a balanced bite of every ingredient in the chowder.
6. 6Combine clams and potatoes

   

   Once the carrots are thoroughly soft, add the chopped clams and diced potatoes to the pot. Maintain a 1:1:1 ratio for the potatoes, carrots, and clams for the best results.

   Tip: Ensure the heat remains low while the ingredients continue to simmer together.
7. 7Add Potatoes

   

   Add the diced potatoes to the pot. Maintain a 1 to 1 to 1 ratio between the potatoes, carrots, and clams for the best texture and flavor balance.

   Tip: Cut your potatoes to a similar size as your carrots so they cook evenly.
8. 8Season the Soup

   

   Add a pinch of salt and a generous amount of white pepper to the simmering soup. Continue to cook over low heat while you prepare the roux separately.

   Tip: White pepper adds a mild, earthy heat that complements the creaminess without darkening the soup like black pepper would.
9. 9Prepare Butter for Roux

   

   In a separate saucepan, melt a large portion of butter—approximately half a pound. This will serve as the foundation for the thickening roux.

   Tip: Keep the heat low to ensure the butter melts completely without browning too quickly.
10. 10Create the Roux

    

    Gradually whisk about three small cups of flour into the melted butter. Stir constantly until the mixture achieves a slightly dry, uniform consistency.

    Tip: Whisk vigorously to avoid any flour clumps, which will ensure a smooth, creamy soup later.
11. 11Develop the Creamy Base

    

    Slowly whisk milk into the roux, stirring continuously until the mixture reaches a thin, creamy consistency. Pour this into the main pot and stir until the entire chowder thickens.

    Tip: Add the milk in small increments while whisking to create a perfectly smooth, lump-free base.

Storage & Reheating

Burn It Off

Frequently Asked Questions