Simply Wanderfull
There is nothing that warms the heart more than a bowl of steaming bowl of clam chowder. A comforting blend of creamy richness and savoury briny flavours, with tender chunks of clams that add a delightful taste in each spoonful.Â
The taste of a bowl of clam chowder brings back memories of Nova Scotia. On a foggy chilly day nothing warms you up quicker than a bowl of clam chowder. If you are interested in visiting the east coast of Canada, read all about our trip here: The Maritimes: A Food Lovers Journey.  We had an amazing journey visiting PEI, Cape Breton and Nova Scotia. From food experiences, to the amazing warm welcome of the people made our journey a truly unforgettable adventure.
2-Key Ingredients:
There are 2-key ingredients essential for making this soup. You will need Clam Juice and Clams. I love to use the Bar Harbour brand of Bar Harbour Clam Juice and canned Bar Harbor Chopped Sea Clams. This is a good quality brand and delivers a wonderful authentic clam chowder taste.
Clam Chowder Recipe:
Ingredients:
- 1-1/2 stick butter
- 2 chopped yellow onions
- 3 stalks diced celery
- 3 carrots, diced
- 3 peeled medium-diced boiling potatoes
- 2 slices of bacon, diced
- 1 1/2 teaspoons minced fresh thyme leaves
- 2 tbsp. fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 -8oz. bottles Bar Harbor Clam Juice
- 1-1/2 cups water
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cans Bar Harbor chopped sea clams
Instructions:
- Base
- Melt 2 tbsp. butter and 1 tbsp. olive oil in a large heavy-bottomed stockpot
- Add onions and bacon and cook over medium-low heat for 10 minutes until translucent
- Add celery, carrots, potatoes, thyme, salt, and pepper
- Sauté for an additional 10 minutes
- Broth Preparation
- Add clam juice to the pot
- Bring to a boil
- Simmer uncovered until vegetables are tender, about 20 minutes
- Roux and Thickening
- In a small pot, melt the remaining 4 tbsp. tablespoons of butter
- Whisk in flour
- Cook over very low heat for 2 minutes, stirring constantly
- Whisk in a cup of hot broth
- Pour the mixture back into the cooked vegetables
- Simmer until the broth thickens
- Final Touches
- Add milk and clams
- Heat gently for a few minutes to cook the clams
- Taste and adjust salt and pepper as needed
- Serve hot
Let's Make It Together!
Easy Clam Chowder Recipe
Ingredients
- 1-1/2 stick butter
- 2 chopped yellow onions
- 3 stalks diced celery
- 3 carrots diced
- 3 peeled medium-diced boiling potatoes
- 2 slices of bacon diced
- 1 1/2 teaspoons minced fresh thyme leaves
- 2 tbsp. fresh parsley chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 -8 oz. bottles Bar Harbor Clam Juice
- 1-1/2 cups water
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cans Bar Harbor chopped sea clams
Instructions
Base
- Melt 2 tbsp. butter and 1 tbsp. olive oil in a large heavy-bottomed stockpot
- Add onions and bacon and cook over medium-low heat for 10 minutes until translucent
- Add celery, carrots, potatoes, thyme, salt, and pepper
- Sauté for an additional 10 minutes
Broth Preparation
- Add clam juice to the pot
- Bring to a boil
- Simmer uncovered until vegetables are tender, about 20 minutes
Roux and Thickening
- In a small pot, melt the remaining 4 tbsp. tablespoons of butter
- Whisk in flour
- Cook over very low heat for 2 minutes, stirring constantly
- Whisk in a cup of hot broth
- Pour the mixture back into the cooked vegetables
- Simmer until the broth thickens
- Add milk and clams
- Heat gently for a few minutes to cook the clams
- Taste and adjust salt and pepper as needed
Enjoy The Soup!
I hope that you enjoy this warm and tasty Clam Chowder Soup Recipe. I really appreciate you taking the time to read my blog post. If you have any questions for me on the recipe or travelling to the Maritimes, feel free to drop me a line. I would love to help! From my kitchen to yours, I hope this soup fills your kitchen with warm and comforting aromas and enjoyed on a chilly cozy day! Happy cooking!
