Description
This creamy clam chowder recipe is the ultimate comfort food, perfect for cozy evenings with family or friends. Packed with fresh vegetables and tender clams, it boasts a rich, velvety texture that warms the soul. Enhanced with a hint of apple juice, this chowder offers a unique twist that takes it beyond traditional recipes. Whether served as an appetizer or a hearty main course, this dish is sure to impress everyone at the table.
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
- 2 quarts half-and-half
- 3/4 cup melted butter
- 3/4 cup all-purpose flour
- 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, clams, salt, black pepper, thyme, bay leaves, Tabasco, and apple juice. Simmer until the potatoes are tender.
- In an ovenproof container, mix melted butter and flour. Bake at 325°F for 30 minutes to eliminate raw flour taste.
- Stir the roux into the chowder and cook until thickened.
- Remove from heat and stir in half-and-half until well blended. Heat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg