Creamy Potato and Clam Chowder Delight
This Creamy Potato and Clam Chowder Delight combines the rich, heartwarming flavors of classic chowders into a single delicious bowl. Infused with a medley of spices and finished with a creamy texture, this chowder is the perfect comfort food for chilly winter days. With tender diced potatoes and tender clams, each spoonful is a delight. Serve it in bowls filled with crispy garlic toast for an unforgettable dining experience, where the savory layers of flavor come alive. Top it off with gooey melted pepper jack cheese for an extra kick that will warm your heart and soul!
N/A
Servings
305
Calories
15
Ingredients
Ingredients
Olive oil
2 tablespoons (heated)
Small onion
1 (chopped)
Garlic cloves
3 (minced)
Large baking potatoes
6 (peeled and diced)
Canned baby clams
1 (10 ounce) (drained)
Heavy cream
1 (16 ounce) (none)
Chopped clams with juice
1 (6 1/2 ounce) (drained)
Fat-free low-sodium chicken broth
4 cups (none)
Butter
3 tablespoons (melted)
All-purpose flour
3 tablespoons (none)
Cayenne pepper
1/4 teaspoon (none)
Black pepper
1 teaspoon (none)
Salt
2 teaspoons (none)
Bay leaves
2 (none)
Old Bay Seasoning
2 teaspoons (none)
Instructions
1
In a large pot, heat the olive oil over medium heat and sauté the chopped onions until they become translucent.
2
While the onions are cooking, peel and dice the potatoes into small, even-sized cubes. Once the onions are ready, add the diced potatoes into the pot.
3
Stir in the cayenne pepper, black pepper, and salt. Cook the potatoes with 1/4 cup of water, covering the pot, until the potatoes are fork-tender, about 15 minutes.
4
In a separate small saucepan, melt the butter over medium heat. Gradually whisk in the flour to create a roux, stirring continuously until it's smooth and bubbly (about 2-3 minutes).
5
Slowly pour the roux into the large pot with the potatoes, mixing well until combined and the mixture starts to thicken.
6
Pour in the chicken broth, stirring continuously until the chowder is well-integrated and thickened.
7
Add the can of baby clams and the chopped clams with their juice to the pot, stirring gently to combine.
8
Pour in the heavy cream, ensuring the chowder achieves a creamy consistency. (For desired thickness, you can mash some of the potatoes or add instant potato flakes as needed.)
9
Add bay leaves and Old Bay seasoning, stirring well.
10
Allow the chowder to simmer for an additional 30 minutes for the flavors to meld together. Remove the bay leaves before serving.
Nutrition Information
21g
Fat
24.5g
Carbs
6g
Protein
362mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Potato and Clam Chowder Delight?
It is a rich, heartwarming chowder that combines classic flavors with a creamy texture, featuring tender potatoes and clams.
What are the primary ingredients?
The main ingredients include olive oil, onions, garlic, large baking potatoes, canned baby clams, heavy cream, chicken broth, butter, flour, and various spices.
How many calories does one serving contain?
Each serving contains 305 calories.
How much fat is in a serving?
There are 21 grams of fat per serving.
What is the carbohydrate content per serving?
It contains 24.5 grams of carbohydrates per serving.
How much protein does this dish provide?
It provides 6 grams of protein per serving.
What is the sodium content in this recipe?
The sodium content is 362mg per serving.
How do I start the cooking process?
Start by heating olive oil in a large pot and sautéing chopped onions until translucent.
How should the potatoes be prepared?
The potatoes should be peeled and diced into small, even-sized cubes.
How long do the potatoes cook initially?
Cook the potatoes with a 1/4 cup of water for about 15 minutes until they are fork-tender.
How do I make the roux for this chowder?
Melt butter in a small saucepan and gradually whisk in flour until it becomes smooth and bubbly.
When do I add the chicken broth?
Pour in the chicken broth after mixing the roux into the potato mixture, stirring continuously.
What types of clams are used in this recipe?
The recipe calls for one 10-ounce can of baby clams and one 6.5-ounce can of chopped clams with juice.
What gives the chowder its creamy consistency?
The addition of heavy cream and the roux create the signature creamy texture.
How can I make the chowder thicker if desired?
You can mash some of the potatoes or add instant potato flakes as needed to reach your desired thickness.
Which seasonings are added for flavor?
Cayenne pepper, black pepper, salt, bay leaves, and Old Bay seasoning are used for seasoning.
How long should the chowder simmer?
Allow the chowder to simmer for 30 minutes to let the flavors meld together.
What should I do with the bay leaves before serving?
Be sure to remove the bay leaves from the pot before serving the chowder.
Is garlic included in this recipe?
Yes, the recipe uses 3 minced garlic cloves.
What kind of broth is recommended?
Fat-free low-sodium chicken broth is recommended for this dish.
What serving suggestion is provided in the description?
The recipe suggests serving the chowder in bowls with crispy garlic toast.
Can I add cheese to the dish?
Yes, the description suggests topping it with melted pepper jack cheese for an extra kick.
What kind of potatoes are best for this recipe?
The recipe specifically calls for large baking potatoes.
Is there any spice in this chowder?
Yes, it contains 1/4 teaspoon of cayenne pepper and Old Bay seasoning for flavor.
How much butter is needed?
You will need 3 tablespoons of butter for the roux.
How much flour is required?
The recipe requires 3 tablespoons of all-purpose flour.
Should the clams be drained?
The 10-ounce can of baby clams should be drained, while the chopped clams are added with their juice.
What is the total number of ingredients?
There are 15 distinct ingredients in this recipe.
Is this a good recipe for winter?
Yes, it is described as the perfect comfort food for chilly winter days.
What is the main flavor profile of this dish?
It is a savory, creamy chowder with layers of seafood and potato flavors.