Clam Chowder Recipe

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 tablespoon butter; 1/2 onion, minced; 3 tablespoons dry vermouth; 1 can or jar clams in juice; 1 cup heavy cream; Salt and white pepper; Sugar; 1 can potato soup; 1/2 teaspoon truffle oil, optional; Brioche croutons, optional; Sourdough bread bowls, optional, for serving; Chopped parsley leaves, for garnish

Servings: persons

1 tablespoon butter
1/2 onion, minced
3 tablespoons dry vermouth
1 can or jar clams in juice
1 cup heavy cream
Salt and white pepper
Sugar
1 can potato soup
1/2 teaspoon truffle oil, optional
Brioche croutons, optional
Sourdough bread bowls, optional, for serving
Chopped parsley leaves, for garnish

1
In a medium saucepan, melt butter.
2
Add onions and saute until tender.
3
Add vermouth to deglaze pan, and reduce a little.
4
Strain clams and reserve juice.
5
Add clam juice and reduce a little, and then add cream and reduce by half.
6
Add salt, pepper, and sugar to taste.
7
Add potato soup and bring to a simmer.
8
Add clams and cook just until clams are warm.
9
Taste for seasoning, and add truffle oil, if using.
10
For garnish, add brioche croutons or serve in sourdough bowl.
11
Top with chopped parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 1/2 onion, minced, 3 tablespoons dry vermouth, 1 can or jar clams in juice, and more.

Yes, Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Chowder

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