Description
Indulge in the rich and creamy goodness of this clam chowder recipe, a comforting dish that perfectly blends the flavors of tender clams, hearty potatoes, and a hint of sweetness from apple juice. Ideal for cozy family dinners or gatherings with friends, this chowder captures the essence of New England cuisine. With its velvety texture and savory taste, each bowl promises to warm your heart and satisfy your cravings.
Ingredients
Scale
- 1 cup diced Yukon Gold potatoes
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 cup diced green pepper
- 1 cup diced leeks
- 3/4 cup chopped clams (canned or frozen)
- 3/4 cup apple juice
- 3/4 cup apple vinegar
- 2 cups water
- 3/4 cup melted butter
- 3/4 cup all-purpose flour
- 2 quarts half-and-half
- 3/4 tablespoon freshly ground black pepper
- 1 1/2 tablespoon kosher salt
- 3/4 tablespoon dried thyme
- 6 bay leaves
- 1 teaspoon Tabasco
Instructions
- In a large saucepan, combine potatoes, celery, onion, green pepper, leeks, chopped clams with their juices, salt, pepper, thyme, bay leaves, Tabasco sauce, and apple juice. Simmer until the potatoes are tender.
- For the roux, mix melted butter and flour in an ovenproof container. Bake at 325°F (160°C) for 30 minutes until golden.
- Stir the roux into the chowder mixture until thickened; then blend in half-and-half.
- Heat gently to serving temperature and enjoy with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: New England
Nutrition
- Serving Size: 1 bowl (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Use fresh ingredients for optimal flavor. Feel free to experiment by adding corn or diced carrots for extra sweetness. Allow chowder to rest for an hour before serving to enhance flavors.