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Chuck’S Clam Chowder

Chuck's Clam Chowder recipe image
This classic Clam Chowder is the ultimate comfort food, featuring a rich, creamy broth studded with tender potatoes, sweet clams, and aromatic celery. The savory depth comes from a homemade roux and a splash of sherry, balancing the briny seafood flavors perfectly. It&# 226;ÂÂs a cozy, satisfying bowl that feels like a warm hug, ideal for chilly evenings or family dinners. While it requires a bit of patience to simmer the potatoes and thicken the base, the result is a luxurious, restaurant-quality chowder that brings everyone to the table. Serve it hot with crusty bread for a meal that is both simple in spirit and indulgent in taste.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 775.4
Description
This classic Clam Chowder is the ultimate comfort food, featuring a rich, creamy broth studded with tender potatoes, sweet clams, and aromatic celery. The savory depth comes from a homemade roux and a splash of sherry, balancing the briny seafood flavors perfectly. It&# 226;ÂÂs a cozy, satisfying bowl that feels like a warm hug, ideal for chilly evenings or family dinners. While it requires a bit of patience to simmer the potatoes and thicken the base, the result is a luxurious, restaurant-quality chowder that brings everyone to the table. Serve it hot with crusty bread for a meal that is both simple in spirit and indulgent in taste.
Ingredients
  • 6 Celery stalks, cut longways
  • 2 Onions, medium peeled & chop
  • 2 tablespoon Butter
  • 1 quart Chicken stock, (berta's)
Directions
  1. 1
    In a large pot, melt 2 tablespoons of butter over medium heat.
  2. 2
    Add the chopped celery and onions, sautéing for about 10 minutes until softened and opaque.
  3. 3
    Pour in the chicken stock and the juice reserved from the canned clams.
  4. 4
    Add diced potatoes, ground black pepper, and thyme leaves.
  5. 5
    Bring the mixture to a heavy simmer, then reduce heat to low.
  6. 6
    Simmer until the potatoes are tender but still hold their shape, about 15-20 minutes.
  7. 7
    While the potatoes cook, warm the half and half in a separate saucepan.
  8. 8
    In a small pan, melt the remaining butter and whisk in the flour to make a roux, cooking for 1-2 minutes.
  9. 9
    Gradually whisk the roux into the warmed half and half off the heat until smooth.
  10. 10
    Return the cream mixture to low heat and stir until it thickens slightly, then set aside.
  11. 11
    When the potatoes are tender, stir in the chopped clam meat and cook for 2 minutes.
  12. 12
    Gently fold in the thickened cream sauce.
  13. 13
    Simmer the chowder for 8 minutes to meld the flavors, ensuring it does not boil.
  14. 14
    Stir in the sherry and simmer for 2 more minutes.
  15. 15
    Ladle into bowls, garnish with chopped parsley, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 775.4kcal
% Daily Value *
Total Fat 40.7g63%
Saturated Fat 13.7g69%
Cholesterol 273.7mg92%
Sodium 333.1mg14%
Total Carbohydrate 4.5g2%
Dietary Fiber 2.4g10%
Sugars 2.0g
Protein 81.9g164%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chowder, clams, seafood, creamy, comfort food, potatoes, new england, sherry, thyme, winter, hearty, soup, celery, onion, butter, roux, half and half, family dinner, classic, homemade
Read it online: https://www.chefs-mate.com/recipe/chucks-clam-chowder/