Clam chowder soup

Goodbye Store-Bought, Hello Homemade Clam Chowder

You can’t have lobster rolls without a cozy bowl of clam chowder, right?

The thing is… store-bought or restaurant versions always feel a little underwhelming — not enough clams, not enough flavor. So while I was making lobster rolls, I went ahead and made a big pot of homemade clam chowder packed with all the ingredients I love.

And let me tell you — it turned out so flavorful and seriously, one of the best I’ve ever had!

Ingredients

• Clams
• 1 potato
• 1 onion
• 6 slices of bacon
• 2 cloves garlic
• Butter
• Milk
• Heavy cream
• 1 chicken stock cube
• Flour

How to make it

1. Chop the potato, onion, bacon, and garlic into small pieces.

2. In a pot, melt some butter and sauté everything together until nicely cooked

3. Push the ingredients to the side, sprinkle in a little flour, and mix it into the butter to make a roux.

4. Finely mince a handful of clams and add them to the pan — this gives the base extra flavor.

5. Pour in enough milk to just cover the ingredients, then add heavy cream (about ⅔ the amount of milk).

6. Drop in the chicken stock cube and stir.

7. Simmer until it thickens to your liking, then add in the rest of the clams. Let it cook for another 1–2 minutes.

We also made Lobster Roll recipe which goes really well with clan chowder soup. Also, Sauvignon blanc (New Zealand) is highly recommended if you want to pair some drinks!

And that’s it — the dreamiest, creamiest clam chowder ever .

Every spoonful was full of texture, flavor, and cozy goodness. From now on, I’m definitely making my own instead of buying it. Homemade just hits different!