Smoky Clam Chowder
- Prep Time 0:10
- Cook Time 0:30
- Estimated Cost $8.50
- 37 Comments
My awesome neighborhood corner store sells little tins of smoked clams. I’d never tried them before but every time I passed them, thought about how, though I love smoky, bacon-y clam chowder, perhaps smoked clams could lend chowder a touch of smokiness without the help of pork products?
So today, when I went in to beg the store’s friendly proprietors to give me change for $5 (as the change machine at my laundromat was broken, again), I decided to also purchase a tin of smoked clams for a chilly day soup experiment.
The creamy, smoky results tasted much more expensive than the meager $8.50 it cost to make this soup. Crusty sourdough and a green salad turn it into a perfect winter supper.
- 1 8-oz can smoked clams, packed in oil $2
- 2 tbsp unsalted butter $1 for a stick
- 4 tbsp flour Pantry
- 2 cups milk (1%, 2% or whole--not skim) $1.50 for a pint
- 1 small onion, peeled and diced $0.50
- 4 fingerling potatoes, scrubbed and diced $1
- 1/2 cup half-and-half $1.50 for a pint
- 1 small bunch fresh flat-leaf parsley, chopped, plus more for garnish $1
- salt and pepper to taste Pantry
Recipe Serves 3-4
- Melt butter over medium heat. Whisk in flour and stir continuously until a sticky dough forms. Add 1 cup water, slowly, whisking as you pour it in. Continue to whisk as you slowly add the milk. You should have a very creamy soup base.
- Add the potatoes, onions and clams with their liquid and stir. You may need to add a bit more water if the soup becomes too thick.
- Cover and reduce heat to low. Cook for 18-20 minutes or until potatoes are soft. Add half-and-half, parsley and season with salt and pepper to taste.
- Serve hot, garnished with additional parsley.