Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
5
from 1 vote
The Best Clam Chowder
Nothing says beach food like Clam Chowder – and this recipe from the Hermosa Beach Fish Shop in California is simply the best. It’s not hard to make, and it’s rich and creamy and chock full of tender clams.
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course:
Appetizer, Snack
Cuisine:
American
Servings:
4
servings
Calories:
1173
kcal
Author:
Ben Rayl
Ingredients
1
pound
butter
separated
2
cups
flour
separated
8
cups
potatoes
diced
3
cups
celery
diced
3
cups
onions
diced
1
tablespoon
garlic
minced
12
oz
beer
1
quart
fish stock
2
tablespoon
salt
1
tablespoon
black pepper
1
can
clams
chopped and strained
2
cups
cream
Instructions
for the roux:
In a sauté pan, add ⅓ stick of butter and 1 cup of flour.
Place pan on low heat and mix ingredients together until mixture thickens.
for the clam chowder:
Wash and peel potatoes. Cut potatoes into medium-sized cubes and place in water for when ready to use.
In a large pot and on low heat, add ⅓ stick of butter.
Once butter has melted, add diced celery, diced onions and minced garlic to pot. Cook for 10 minutes, stirring ingredients every minute.
Add 1 cup of flour and stir until flour is not visible.
Once ingredients have been mixed thoroughly, add beer to pot. Stir ingredients to incorporate beer and add 8 cups of the cut potatoes from Step 1.
Add fish stock and strained clam juice to pot and stir thoroughly.
Add kosher salt and ground black pepper to pot and stir thoroughly.
Cook ingredients on low heat for approximately 1 hour or until potatoes are tender.
Add the roux and stir until it's completely dissolved in the soup.
Add cream to pot, turn off heat and mix in the clams. Stir chowder to incorporate all ingredients.