Sally'S Clam Chowdah
A rich and creamy clam chowder with tender potatoes, aromatic herbs, and a hearty broth, perfect for comforting meals and seafood lovers alike.
Ingredients
Instructions
- In a pan, place chopped clams, diced onions, chopped celery, clam juice, and 1 pint of chicken broth; cook for about 5 minutes.
- Make a cream sauce by melting butter, then whisking in flour and remaining chicken broth to form a roux.
- Add the cream to the roux and stir well.
- Add the cream sauce to the clam mixture, then add diced potatoes.
- Cook until potatoes are tender, then season with bay leaf and thyme.
- Remove bay leaf, then add the cup of cream and heat just before serving.
- Season with salt and pepper to taste.
Tips & Substitutions
For a thicker chowder, let the roux cook a bit longer before adding the cream. If you want to reduce calories, consider using half-and-half instead of cream. Fresh clams can be substituted for canned, but ensure they are cleaned and cooked properly. Adding a splash of white wine can enhance the flavor. Serve with crusty bread for a complete meal.
Serving Suggestions
Serve Sally's Clam Chowdah in warm bowls, garnished with fresh parsley or chives for a pop of color. It pairs beautifully with crusty bread or a side salad for a delightful meal. For a complete experience, consider serving it alongside a light, crisp white wine or a refreshing Oriental Cabbage Slaw.
Storage & Reheating
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally. Avoid boiling to prevent the cream from separating. You can also add a splash of broth while reheating to restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Sally'S Clam Chowdah contains roughly 1947 calories, with 36g protein, 224g carbohydrates, and 110g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (154% of the Daily Value), and dietary fiber (140% of the Daily Value). Note that it is relatively high in sodium, at 2120mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen clams in this recipe?
Yes, frozen clams can be used in Sally's Clam Chowdah. Just ensure they are thoroughly thawed before cooking. They may release more liquid than fresh clams, so adjust the broth quantity accordingly to avoid a watery consistency.
How can I make this chowder gluten-free?
To make a gluten-free version of this chowder, substitute the flour with a gluten-free flour blend or cornstarch. Mix the cornstarch with a small amount of cold broth to create a slurry before adding it to the roux. This will help thicken the chowder without the gluten.
What can I do if the chowder is too salty?
If your chowder turns out too salty, add diced potatoes to absorb some of the saltiness. Alternatively, you can add a splash of cream or milk to mellow the flavors. Taste and adjust seasoning gradually to achieve the desired flavor balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).