Clam Chowder

This creamy clam chowder is rich and comforting, packed with tender clams, potatoes, and a velvety broth. A hearty and satisfying dish, perfect for any season.

Ingredients

• Clams, 6 ounces, chopped
• Chicken broth, 1 cup, low-sodium
• Russets potatoes, 1 ½ lbs, peeled and diced
• Bay leaves, 3
• Butter, 4 tbsp
• Olive oil, 2 tbsp
• Yellow onion, 1
• Celery, 1 cup, diced
• Red bell pepper, half, diced
• Green bell pepper, half, diced
• Garlic, 2 cloves, minced
• All-purpose flour, ½ cup
• Milk, 1 cup
• Half and half, 1 cup
• Salt, 1 tsp
• Ground black pepper, ½ tsp
• Red wine vinegar, 1 tbsp

Directions

1. Drain the clams and keep them aside.
2. Add the diced potatoes and chicken broth into the pot and simmer for 5 to 6 minutes. Add bay leave and cook until tender.
3. Add olive oil and butter to another pot and place it over medium flame.
4. Add garlic, celery, onion, and bell pepper and cook for 4 to 5 minutes.
5. Add flour and cook for 30 seconds and stir well.
6. Add half and half and milk and simmer for 5 minutes until thickened.
7. Add creamy mixture into the potatoes and stir well.
8. Add clams, vinegar, pepper, and salt and cook for 5 minutes.
9. Serve!