Clam It Up Chowder Recipe

Name: Clam It Up Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Minced Clams; 1 (10 ounce) bottle clam juice; 2 medium russet potatoes, peeled and diced; 1 medium onion, chopped; 2 stalks celery, chopped; 2 tablespoons bacon fat (or substitute with olive oil); 2 tablespoons butter; 1/4 cup all-purpose flour; 2 cups half-and-half; Salt; Sugar; White Pepper

Dive into a bowl of pure comfort with our Clam It Up Chowder! This thick, hearty, New England-style clam chowder is surprisingly easy to make, even if you're landlocked like us Utah folks. Using canned clams and bottled clam juice, we've perfected a creamy, dreamy chowder that's bursting with delicious clam flavor. Get ready for a taste of the coast, right in your kitchen!

Prep Time 15 mins

Cook Time 40 mins

Calories 540.9 kcal

Protein 47g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Clam It Up Chowder

Minced Clams
1 (10 ounce) bottle clam juice
2 medium russet potatoes, peeled and diced
1 medium onion, chopped
2 stalks celery, chopped
2 tablespoons bacon fat (or substitute with olive oil)
2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half
Salt
Sugar
White Pepper

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How to Make Clam It Up Chowder

Drain the clams, reserving the liquid. Set aside.
Spread the clams on a cutting board. Remove and discard any questionable pieces. Set clams aside.
In a medium saucepan, combine the reserved clam liquid and bottled clam juice. Add the diced potatoes.
Add 1-2 tablespoons of water, if needed, to barely cover the potatoes.
Bring to a gentle boil and cook for 5-6 minutes, or until potatoes are tender.
Set the cooked potatoes aside with the liquid; do not drain.
In a heavy stockpot or Dutch oven, sauté the chopped onion and celery in bacon fat (or olive oil) over medium-high heat for 2-3 minutes until softened.
Add butter and melt completely.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until bubbly and lightly browned (roux).
Gradually whisk in the half-and-half, ensuring a smooth consistency.
Cook, stirring frequently, until the sauce is bubbly and thickened.
Add the cooked potatoes (with their liquid), and the prepared clams to the pot.
Heat through gently for about 5 minutes, stirring occasionally.
Season generously with salt and pepper to taste.
Serve hot and enjoy your delicious Clam It Up Chowder!