Creamy rich copycat Dooger's Clam Chowder is going to warm you up and keep you full! This is one of my favorite cream-based soup, and we make it several times a year.
Course dinner
Cuisine American
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 8
Calories 5kcal
Author Nicole Johnson
Ingredients
1/2cupsalted butter
1/3cupall-purpose flour
51ounce canCostco clams
12small to mediumred potatoespeeled and diced, approximately xl egg sized
2cupshalf and half
2cupsheavy whipping cream
1/4teaspoonground thyme
1/4teaspoonwhite pepper
salt to taste
Instructions
Melt butter in a large stock pot over low heat. Continue cooking until lightly browned. Add flour into the butter and whisk to combine. Continue whisking and heating over low heat for about 5 minutes, or until the flour also starts to brown a bit. You want this mixture to be a nice nutty golden brown color.
Pour the clams & juice into the pot as well as the cream and half and half. Stir to combine and bring to a light simmer.
Put your diced potatoes on a plate and microwave for 3-5 minutes, checking frequently. You want the potatoes to be about 1/2 way to fork tender. Remove from microwave and add to the stock pot.
Add the thyme and white pepper, stir, and simmer for about 10-15 minutes, or until the potatoes are cooked.