Sunday Clam Chowder

A rich and creamy clam chowder perfect for a cozy Sunday brunch.

Cook time: 45 minutes

Servings: 6

Ingredients

• 2 tbsp butter
• 1 medium onion finely chopped
• 2 medium stalks celery chopped
• 2 cloves garlic minced
• 3 medium potatoes peeled and diced (Yukon Gold or Russet)
• 1 cup clam juice
• 2 cups vegetable broth (or chicken broth)
• 1 tsp Old Bay seasoning optional, but adds great flavor
• 1 bay leaf
• 2 tbsp butter
• 2 tbsp flour
• 2 cups heavy cream (or half-and-half)
• 20 oz chopped clams with juice reserved
• 0 salt
• 0 black pepper
• 0 thyme or parsley, chopped (for garnish)
• 0 oyster crackers for serving
• 0 crusty bread for serving

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onions and celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
2. Stir in the diced potatoes, reserved clam juice, vegetable or chicken broth, Old Bay seasoning, and bay leaf. Bring to a boil, then reduce heat to a simmer. Let it cook for 10-15 minutes, or until the potatoes are tender.
3. In a separate small pan, melt 2 tablespoons of butter over medium heat. Stir in the flour to form a roux, cooking for 2-3 minutes to remove the raw flour taste. Gradually whisk in the heavy cream (or half-and-half) to create a creamy base. Stir until it thickens.
4. Pour the roux mixture into the simmering chowder and stir well. Cook for another 5 minutes to allow the flavors to meld and the chowder to thicken.
5. Stir in the chopped clams, including any remaining clam juice. Cook for an additional 2-3 minutes, just until the clams are heated through. Be careful not to overcook the clams, as they can become chewy.
6. Taste the chowder and adjust the seasoning with salt and pepper to taste. Remove the bay leaf. Ladle the chowder into bowls, garnish with fresh thyme or parsley, and serve hot with oyster crackers or crusty bread on the side.