This easy clam chowder recipe is simple enough for a weekday meal, sophisticated enough to serve with a glass of wine, and pretty enough to show off on Instagram. Sit down with a bowl of comforting soup, a loaf of crusty bread, and great conversation.
I would like to say this is the best clam chowder recipe EVER but…I’m from Minnesota. Being from a land-locked state does not make me an expert in anything with seafood. At all. Ask me about venison, or cakes, or or…walleye and I might be considered an expert. But…as of right now, including the chowder I’ve had while traveling the seaboard, this is the BEST clam chowder recipe ever! I’ve eaten a lot of the stuff!
I dare say that I would love! love! if someone who knows something-something about clam chowder would try this and tell me how close to authentic I am (besides the issue of the canned clams. Can’t be helped). If it’s really bad…much worse than the real thing then just don’t tell me. I like living in the world where my clam chowder is delicious. Even if it’s not authentic. Delicious is worth something. Simple and delicious is what I’m all about!
- 3 cans clams (I use 1 minced, 1 chopped, and 1 whole)
- 1 cup finely chopped onion
- 1 cup finely chopped carrot
- 2 cups diced potatoes
- 3/4 cup butter
- 3/4 cup flour
- 1 pint whipping cream. (or use all milk)
- 2 cups milk.
- 2 tab white vinegar
- 1/4 cup red wine
- Old Bay seasoning to taste
- 1 tsp thyme.
- salt and pepper to season
- In a large skillet put the onion, carrot, and potatoes. Add the clam juice from the canned clams. And then add enough water just to cover the veggies.
- Let cook over medium heat for about 20 minutes…or until soft.
- While those are cooking add butter to a large soup pot, melt it. Whisk in the flour, then the cream and milk right about the time the veggies are done.
- When the veggies are done add them, the thyme, Old Bay, salt and pepper to the large soup pot. Stir everything. Heat but don’t boil.
- Stir the clams, vinegar, and wine in just at the end. Taste and add more seasoning as needed.
- Serve warm with fresh parsley on top. And bread. Always serve with bread…yum!