The Ultimate Clam Chowder Recipe (And So Easy To Make)

Making clam chowder is just like making any creamy soup, only with a twist. Instead of chicken or beef broth, I used clam juice; instead of chicken, beef or pork, I used clams; and I added Old Bay seasoning instead of my normal spices. If you can make soup, you can make chowder – even clam chowder…quickly and easily too.

Here is my recipe for my Super Low-Fat, Super Kick-Butt Clam Chowder Recipe if you prefer that.

INGREDIENTS:

4 large potatoes

1 teaspoon salt

2 tablespoons butter

1 cup finely chopped onions

1 cup finely chopped celery

2 tablespoons minced garlic

2-8 oz. bottle clam juice

4-6 oz. cans minced clams (with clam juice)

1/3 cup flour

1/2 teaspoon pepper

2 teaspoons Old Bay seasoning (available in any grocery store)

2 bay leaves

4 cups heavy cream

Peel 4 large potatoes, rinse them, and chop them into cubes. Boil in a small pot of water with 1 teaspoon of salt until potatoes are soft and can be pierced easily with a fork. Strain and set aside.

In a medium-sized pot over medium heat, saute (in 2 tablespoons of butter) 1 cup of finely chopped onions, 1 cup of finely chopped celery and 2 tablespoons of minced garlic until onion is soft and translucent.

Add 2-8 oz. bottles of clam juice, 4-6 0z. cans of minced clams, 1/3 cup flour, 1/2 teaspoon pepper, 2 teaspoons Old Bay seasoning and 2 bay leaves. Heat (still over medium heat) until boiling.

Turn off heat. Stir in 4 cups heavy cream and potatoes (the potatoes you set aside earlier).

Eat and enjoy. This is one of my favorite dishes.