Clam Chowder 3

This classic clam chowder offers a comforting bowl of savory goodness, perfect for chilly evenings. The dish features plump, steamed clams and tender diced potatoes swimming in a flavorful, aromatic broth enriched with clam base and stock. Sauted onions, celery, and bell peppers add a subtle sweetness and texture, while paprika provides a warm, earthy depth. The addition of chopped tomatoes brings a bright, fresh acidity that balances the richness of the butter and flour roux. It is a satisfying main course that feels like a warm hug in a bowl, ideal for family dinners or casual gatherings where you want to serve something substantial yet elegant.

Cooking Method: Boiling, Sautéing, Steaming, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 416.9

Description

This classic clam chowder offers a comforting bowl of savory goodness, perfect for chilly evenings. The dish features plump, steamed clams and tender diced potatoes swimming in a flavorful, aromatic broth enriched with clam base and stock. Sauted onions, celery, and bell peppers add a subtle sweetness and texture, while paprika provides a warm, earthy depth. The addition of chopped tomatoes brings a bright, fresh acidity that balances the richness of the butter and flour roux. It is a satisfying main course that feels like a warm hug in a bowl, ideal for family dinners or casual gatherings where you want to serve something substantial yet elegant.

Ingredients

2 cup Clams-large(about 8 clams)
2 Potatoes-diced; large
2 medium Onions-sliced
2 Bell Peppers; chopped
2 Celery Stalks-chopped fine
1 tablespoon Paprika
2 tablespoon Butter
2 tablespoon Flour
1 tablespoon Accent
1 quart Clam stock
2 tablespoon Clam base
1 cup Tomatoes-whole; chopped and

Directions

1
Steam the clams in 1 quart of water in a large kettle until they open, then discard any unopened clams.
2
Reserve the steaming liquid to use as clam stock and set the clams aside to cool slightly.
3
Once cooled, remove the clam meat from the shells and dice it into bite-sized pieces.
4
In a separate pot, boil the diced potatoes in 2 cups of water for 5-10 minutes until tender, then drain well.
5
In a large soup pot, melt the butter over medium heat.
6
Add the sliced onions, chopped peppers, chopped celery, and paprika to the pot.
7
Saut the vegetables for about 6 minutes, stirring occasionally, until they are soft and fragrant.
8
Sprinkle the flour and Accent seasoning over the vegetables, stirring constantly to create a roux without browning.
9
Gradually pour in the reserved clam stock and stir in the clam base until fully dissolved.
10
Add the drained potatoes and diced clam meat to the pot.
11
Bring the mixture to a gentle simmer and cook for 15 minutes to allow flavors to meld.
12
Stir in the chopped tomatoes and continue to simmer for another 5-10 minutes, covered.
13
Taste and adjust seasoning if necessary before serving hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 416.9kcal

% Daily Value *
Total Fat 12.6g20%
Saturated Fat 5.0g25%
Cholesterol 111.7mg38%
Sodium 2824.9mg118%
Total Carbohydrate 29.3g10%
Dietary Fiber 5.1g21%
Sugars 8.7g
Protein 47.4g95%

* 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: clam chowder, seafood soup, hearty stew, comfort food, clam stock, potatoes, onion, celery, bell pepper, paprika, butter, flour, tomatoes, savory, dinner idea, winter soup

Read it online: https://www.chefs-mate.com/recipe/clam-chowder-3-2/