Cheesy Clam Chowder
Dive into a bowl of comfort with this indulgent Cheesy Clam Chowder, a rich and creamy twist on the classic seafood favorite. Brimming with the briny flavors of tender clams and the velvety smoothness of sharp cheddar cheese, this chowder combines hearty russet potatoes, aromatic onions, and celery in a luscious broth thickened to perfection. A pinch of thyme and a hint of paprika add depth, while a splash of heavy cream elevates the dish to pure decadence. Ready in just an hour, this one-pot recipe is perfect for weeknight dinners or cozy gatherings. Serve it piping hot, garnished with green onions and paired with crusty bread or oyster crackers for a soul-warming experience that's guaranteed to impress.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 3 medium Russet potatoes, peeled and diced
- 3 tablespoons All-purpose flour
- 4 cups Chicken stock
- 2 10-ounce cans Canned clams, with juice
- 1.5 cups Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Thyme leaves, fresh or dried
- 0.25 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Green onions, chopped (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and combined.
Add the diced onion and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently, until fragrant.
Stir in the diced potatoes and cook for 2-3 minutes to coat them in the mixture.
Sprinkle the flour over the vegetables. Stir well to evenly coat everything with flour, cooking for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock while stirring to prevent lumps. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and add the canned clams along with their juice. Stir to combine. Let the soup cook for about 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream, cheddar cheese, salt, black pepper, and thyme. Keep stirring until the cheese is fully melted and the chowder has a smooth, creamy texture.
Taste and adjust the seasoning as needed. Add a pinch of paprika for a subtle smoky flavor, if desired.
Ladle the clam chowder into bowls and garnish with chopped green onions and additional cheese, if preferred.
Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
3934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.6 g | 337% | |
| Saturated Fat | 142.9 g | 714% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 8163 mg | 355% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 17.8 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2194 mg | 169% | |
| Iron | 102.2 mg | 568% | |
| Potassium | 4793 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
