Creamy Clam Chowder Recipe for Two

I love clam chowder, Bethany not so much, but she likes this one. We no longer have a Skipper’s restaurant in our area. I wanted some good clam chowder, and here it is. This delicious soup is both filling and flavorful. Please enjoy!

Creamy Clam Chowder

Darlene

I love clam chowder, Bethany not so much, but she likes this one. We no longer have a Skipper’s restaurant in our area. I wanted some good clam chowder, and here it is. This delicious soup is both filling and flavorful. Please enjoy!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 2 People

Calories 580 kcal

Equipment

• Small saucepan
• Medium soup pot
• Knives
• Measuring cups and spoons
• Cutting board
• Strainer
• Whisk
• 1-Cup liquid measuring cup

Ingredients

  

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• 2 6.5 oz. Canned minced or diced clams
• 4 oz. Clam juice
• 2/3 Cup Russet potatoes , cleaned and cut into 1/2 inch cubes
• 1/2 Cup Fairlife 2% milk
• 1/3 Cup Onion , finely chopped
• 1/3 Cup Celery , finely chopped
• 1/4 Cup Heavy whipping cream
• 3 Tbsp Butter
• 3 Tbsp All-purpose flour
• 10 Oyster crackers , for garnish
• 1 tsp Minced garlic
• 1/2 tsp Fresh parsley, , chopped for garnish
• 1/4 – 1/2 tsp Salt to taste
• 1/4 tsp Black pepper
• 1/8 tsp Hickory liquid smoke (See Notes)

Instructions

 

• Add clams and their juice to a small saucepan. Add the additional 4 oz. of clam juice, onion, celery, potatoes, minced garlic, black pepper, and Liquid smoke.  Cook over medium heat for 10 minutes or until potatoes are almost done.
• While the vegetables are cooking, heat a medium soup pot over medium heat. Add the butter and melt carefully. Do not burn it. Turn up the heat slightly and add the flour. Whisk this mixture for 4-5 minutes or until it is a light golden brown. You will need to whisk this the entire cooking time so that it doesn’t burn.
• Place the milk and cream into a 1-cup liquid measuring cup and heat in the microwave for 2-3 minutes.
• Add milk to the Roux (butter and flour mixture) and whisk until smooth.
• Reduce the heat to medium. Add the clams and the entire contents of the small saucepan and mix gently. Cook for an additional 5 minutes. If you prefer a thinner soup, add more warmed milk. Check for salt, adding 1/4 tsp to 1/2 tsp.
• Serve with 5 oyster crackers for each bowl while hot.

Notes

We used Liquid smoke to give the clam chowder a little smoky flavor. You could also cook 2 strips of smoked bacon. Drain, cut into small pieces to add to the soup.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 1/2 CupsCalories: 580kcalCarbohydrates: 35gProtein: 36gFat: 32gSaturated Fat: 19gTrans Fat: 1gCholesterol: 145mgSodium: 2110mgPotassium: 540mgFiber: 2gSugar: 4gCalcium: 240mgIron: 4.3mg

Keyword Chowder, Clams

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