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Authentic Clam Chowder

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 5 persons
Calories 300 kcal

Ingredients
  

  • 3 bottles clam stock
  • 2 cans canned clams
  • 2 cups half and half
  • 3 tbsp butter
  • 1 Onion chopped
  • 4 Potatoes peeled/chopped (Yukon gold)
  • 2 TBSP flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper

Instructions
 

  • Place 4 TBSP of butter on low heat in a soup pot.
  • Add onions, and cook until translucent (2 mins)
  • Add 2 TBSP of flour and mix vigorously (make a roux)
  • Add in 3 bottles of clam stock
  • Add potatoes, (potatoes should be just covered with the clam stock)
    Cook until almost tender (10mins)
  • Add clams to soup
  • In a separate bowl, mix half and half and 2 TBSP of flour, mix until smooth
  • Add in salt and pepper and stir
  • Add half and half to soup when potatoes are done, let simmer until thickened
  • Season with more salt and pepper to taste

Notes

  • If you like a THICK chowder, add in more cornstarch or flour mixed with a little half and half. Please add the flour or cornstarch in a TBSP at a time and see if its to your liking. You do not want to have to add water to the soup, it will dilute the flavor. 
  • If you like a more THIN chowder, add in 1 TBSP of flour or cornstarch mixed with a little half and half, instead of the 2 TBSP in the recipe above.