If you hang out with me on Instagram, you may know that I am part of a collab that cooks from a different cookbook each month. The intent was to use those books that are collecting dust, but for many of us, it has led to us purchasing more books. Ha! For me, it has also led to some new explorations and recipe development. Case in point, this homemade clam chowder.
A month ago, I had pulled out the first cookbook I ever bought, Betty Crocker’s Big Red Cookbook (okay, that might not be it’s name, but that’s what I am calling it) and in flipping through the pages for our challenge, I stumbled on the clam chowder recipe. That’s one of the Mr’s favorites!
It was super simple; too simple. And when I cook for our cookbook collab, I try my best to stick to the recipe and avoid going rogue, as much as I would like to. That meant I picked different recipes for the collab, but also that it was time for me to play and create my own take on clam chowder. I knew my husband would love it!
Ready to give it a try? Let’s cook together!
Your Ingredients
- 2 cans of clams, reserving the juice
- 2 tablespoons olive oil
- 1 cup diced onion
- 2 cups diced potatoes
- 1 ½ cups diced celery
- 1 teaspoon garlic
- 1 cup water
- ¼ cup flour
- ¼ cup butter
- 1 cup half and half
- 1 ½ cups milk
- ½ teaspoon pepper
- ½ teaspoon salt
Your Steps to Homemade Clam Chowder
In a dutch oven (I love my cast iron Dutch oven!), heat olive oil over medium heat. Once hot, add onion, potatoes, and celery. Saute for 8-10 minutes, until the onion has softened. Stir in garlic, water, and clam juice. Add additional water to make sure the vegetables are covered, if needed.
Bring to a boil and simmer the vegetables for ten minutes, until potatoes are soft. Meanwhile, add the butter to a medium skillet on medium heat. Once melted, whisk in the flour and cook until it starts to just brown. SLOWLY, slowly stir in the half and half, ¼ cup or so at a time. Add salt and pepper.
Whisk the half and half mixture into the vegetable mixture. Stir in milk and clams and cook until just heated through to prevent the clams from getting chewy.
Note: If you dig a creamier soup, swap some of the milk for more half and half or use a whole milk rather than something like skim.
Homemade Clam Chowder
Ingredients
- 2 cans clams reserving the juice
- 2 tablespoons olive oil
- 1 cup diced onion
- 2 cups diced potatoes
- 1 ½ cups diced celery
- 1 teaspoon garlic
- 1 cup water
- ¼ cup flour
- ¼ cup butter
- 1 cup half and half
- 1 ½ cups milk
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- In a dutch oven, heat olive oil over medium heat. Once hot, add onion, potatoes, and celery. Saute for 8-10 minutes, until the onion has softened.
- Stir in garlic, water, and clam juice. Add additional water to make sure the vegetables are covered, if needed. Bring to a boil and simmer the vegetables for ten minutes, until potatoes are soft.
- Meanwhile, add the butter to a medium skillet on medium heat. Once melted, whisk in the flour and cook until it starts to just brown. SLOWLY, slowly whisk in the half and half, ¼ cup or so at a time. Add salt and pepper.
- Whisk the half and half mixture into the vegetable mixture. Stir in milk and clams and cook until just heated through to prevent the clams from getting chewy. Serve immediately.
Notes
Looking for other recipes?
Might I suggest some of my other favorite soups and stews and a dessert or two! Or you can head right to my Baking or Cooking page for more inspiration.
