Description

This creamy clam chowder recipe is the epitome of comfort food, blending tender clams with hearty potatoes and fragrant vegetables for a bowlful of warmth. The addition of apple juice brings a hint of sweetness, elevating the savory flavors to new heights. Perfect for chilly evenings or casual gatherings, this chowder is easy to prepare and sure to impress family and friends alike. Serve it with crusty bread or in a charming bread bowl for an unforgettable dining experience.

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 all-purpose flour
3/4 cup melted butter
3/4 tablespoon freshly ground black pepper
1 1/2 tablespoon kosher salt
3/4 tablespoon dried thyme
6 bay leaves
1 teaspoon Tabasco
2 cups water

Instructions

In a large saucepan, combine potatoes, celery, onion, green pepper, leeks, clams, salt, pepper, thyme, bay leaves, Tabasco, and apple juice. Simmer until potatoes are tender.
In an ovenproof container, mix melted butter with flour and bake at 325°F for 30 minutes to create a roux.
Stir the roux into the chowder mixture and cook until thickened.
Gradually stir in half-and-half until well blended. Heat gently before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 420
Sugar: 6g
Sodium: 850mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 9g
Cholesterol: 65mg

Keywords: Fresh clams can be used; just ensure they are cleaned well. Adjust seasonings according to taste preferences. For extra flavor, consider adding herbs like parsley or thyme as garnish.