Clam chowder is one of those comforting classics that warms you up from the inside out. This version is creamy and rich, with a depth of flavor that comes from using both clam juice and fresh clams. Perfect for any time of year, but especially cozy on a chilly day.
Butter is the base for our roux, which thickens the chowder while adding a rich flavor. Onion and celery provide a savory backbone, while garlic gives it a subtle depth. The flour is essential for thickening the chowder, creating that perfect creamy texture.
Clam juice is the hero here, infusing the soup with its unmistakable marine essence. Heavy cream adds luxury and smoothness. Potatoes are hearty and absorb the flavors beautifully. The clams themselves are tender, adding texture and that unmistakable seafood taste.
A touch of thyme brings an earthy note, while salt and pepper enhance all the flavors. Finally, fresh parsley adds a hint of freshness and color.
This chowder is perfect with a side of crusty bread or warm biscuits for dipping. A simple green salad with a light vinaigrette complements the richness of the chowder beautifully. For a wine pairing, try a crisp Chardonnay or a Sauvignon Blanc.
Begin by melting the butter in a large pot over medium heat. Once it's melted, toss in the diced onions, celery, and minced garlic. Stir these around until the onions turn translucent — about five minutes should do it. You want them soft but not browned.
Next, sprinkle the flour over the veggies, stirring constantly to avoid lumps. Cook this mixture for about two minutes; you're looking to create a roux, which will thicken the chowder beautifully.
Now, slowly add the clam juice and the reserved juice from the canned clams, stirring continuously. Watch as it starts to thicken up; this part is always satisfying!
Add the diced potatoes and bring everything to a gentle simmer. Let it cook for about 15 minutes, or until the potatoes are tender but still holding their shape.
Pour in the heavy cream, followed by the clams and thyme. Give it a good stir, then season with salt and pepper to taste. Let it simmer for another five minutes, stirring occasionally to ensure nothing sticks to the bottom.
Once it's done, ladle the chowder into bowls and sprinkle with fresh parsley just before serving. Enjoy the fruits of your labor!
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