Description
This copycat recipe creates a creamy, restaurant-quality clam chowder at home, elevated with a vibrant smoked paprika and roasted red pepper swirl garnish.
Ingredients
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 clove garlic, minced
- 1 lb (450 g) Yukon Gold potatoes, diced
- 3 cups (700 ml) clam juice
- 20 oz (560 g) canned chopped clams, drained
- 1/4 cup (60 ml) olive oil or unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 3 cups (700 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 jar (approx. 12 oz) roasted red peppers, drained
- 1 tsp smoked paprika
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp sugar
- Salt and white pepper, to taste
- Fresh flat-leaf parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Sauté Aromatics: Heat olive oil or melt butter in a large pot over medium heat. Add diced onion and celery, cooking for 8-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Cook Potatoes and Clams: Add diced potatoes and clam juice to the pot. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until potatoes are fork-tender. Stir in drained clams and remove from heat.
- Make Roux and Dairy Base: In a separate saucepan, melt butter/oil for the roux. Whisk in flour and cook for 2-3 minutes until pale golden. Slowly whisk in milk and cream until smooth. Bring to a gentle simmer, stirring frequently until thickened, about 5-7 minutes.
- Combine and Simmer: Pour the thickened cream mixture into the pot with the potato-clam base. Stir to combine and season with salt and white pepper. Simmer gently for 5-10 minutes to meld flavors, avoiding boiling.
- Prepare Swirl and Serve: Blend roasted red peppers, smoked paprika, garlic, extra virgin olive oil, salt, and sugar until smooth. Ladle chowder into bowls, drizzle with the red pepper swirl, and garnish with fresh parsley and crusty bread.
Notes
For a smoother chowder, ensure the roux cooks for 2-3 minutes to remove the raw flour taste. Avoid over-boiling once the dairy is added to prevent curdling. To reheat, always use low heat and bring to a gentle simmer slowly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup, Main Dish
- Method: Simmer, Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg