This clam chowder was probably the best I’ve ever made. It was creamy, spicy and savory with a combination of minced canned clams and fresh whole clams. This recipe makes two large bowls or three smaller bowls of comforting clam chowder. I served crusty, oven warmed, bread lathered in butter along with the chowder. Chowder crackers taste good too.
1 can minced clams
6 whole clams
1 8-ounce bottle clam juice
3 carrots, diced
3 celery stalks, diced
1/4 cup minced yellow onion
1 teaspoon fresh thyme leaves
3 new potatoes, diced
1 tablespoon flour (gluten-free works great)
2 tablespoons butter
1/2 cup half and half
1/4 cup water
1/4 teaspoon cayenne pepper
1 tablespoon chopped parsley
- Place olive oil in a dutch oven on medium heat.
- Saute onions, celery and carrots until soft.
- Add canned minced clams and clam juice. Fill the minced clam can with water and add to the pot.
- Add potatoes and cook on low for 15 minutes.
- Add the thyme.
- In a separate saucepan add the butter. When just melted, add the flour to form a roux. Add the half and half and using a whisk stir until a thick cream sauce
- Add the cream sauce to the dutch oven and give a stir or two with a mixing spoon until the cream sauce is incorporated.
- Cook for another twenty minutes or until all the vegetables are soft. Add water if the sauce is too thick.
- Just before serving, rinse the whole clams and add to the clam chowder. The clam shells should open within 10 to 15 minutes. Discard those that do not open.
- Spoon into individual serving bowls and sprinkle with cayenne pepper and chopped parsley.