Description
A creamy and rich clam chowder made with fresh ingredients.
Ingredients
Scale
- 1 Large Russet Potato
- 1/4 cup Diced Onions
- 1 tablespoon Butter
- 1 tablespoon All Purpose Flour
- 8 ounces Clam Juice
- 6 ounces Chopped Clams
- 8 ounces Heavy Cream
- 8 ounces Water
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon White Pepper
- 1/4 teaspoon Ground Thyme
Instructions
- Peel the potatoes and dice them into small, bite-sized cubes.
- Add the potatoes, chopped onions and a little butter to a large pot or a Dutch oven.
- Sauté the vegetables over medium heat until the onions start to soften; then add some flour which will help to thicken the soup later on.
- Add the clam juice, water, clams, heavy cream and seasonings to the pot and mix well.
- Bring the mixture to a boil; then reduce heat to low, cover the pot and allow to simmer for about 30-40 minutes until the soup thickens and the potatoes are fork tender.
Notes
- Adjust seasoning to taste.
- For added flavor, you can add some bacon bits.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg