Seashells Garlic Potato Clam Chowder
Dive into a bowl of hearty and flavorful comfort with this Seashells Garlic Potato Clam Chowder, a creamy seafood soup that blends indulgence and freshness in every spoonful. Featuring tender clams, velvety russet potatoes, and adorable seashell pasta, this chowder is elevated by the addition of roasted garlic for a subtle sweetness and depth of flavor. Aromatic vegetables, herbs like thyme and parsley, and a rich heavy cream base create a perfectly balanced dish that’s both satisfying and sophisticated. Ready in just an hour, this chowder is perfect for cozy evenings or an elegant dinner starter. Serve it with crusty bread or oyster crackers, and let the warm, buttery notes transport you to the seaside. Ideal for seafood lovers, this chowder is sure to become a favorite recipe for family gatherings and chilly nights.
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Recipe Information
Ingredients
- 2 cups Clams (fresh or canned)
- 1 cup Small seashell pasta
- 2 large Russet potatoes
- 4 large Garlic cloves
- 1 medium Yellow onion
- 2 medium Celery stalks
- 1 large Carrot
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 4 cups Chicken or seafood stock
- 1.5 cups Heavy cream
- 1 piece Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Wrap the garlic cloves in aluminum foil with a small drizzle of olive oil and roast for 20 minutes until soft and golden. Set aside to cool.
Dice the potatoes into small, bite-sized cubes and soak them in water to prevent browning. Finely chop the onion, celery, and carrot.
In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot, and cook for 5 minutes until softened.
Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the chicken or seafood stock to avoid lumps.
Add the drained potatoes, bay leaf, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
While the chowder simmers, cook the seashell pasta in a separate pot according to package instructions. Drain and set aside.
Mash the roasted garlic cloves into a paste and stir them into the chowder, along with the salt, black pepper, and heavy cream.
Gently fold in the clams and cooked seashell pasta. Let the chowder heat through for 5 minutes, stirring occasionally.
Remove the bay leaf and adjust seasoning to taste. Sprinkle fresh parsley on top before serving.
Ladle the chowder into bowls and serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 23.3 mg | 130% | |
| Potassium | 1165 mg | 25% | |
*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.
