Potato Soup with Clam Chowder is a hearty and comforting dish that blends the creamy, velvety texture of potato soup with the rich, savory flavor of clams. Perfect for chilly evenings or a satisfying lunch, this soup combines tender potatoes, fresh clams, and aromatic seasonings to create a warming and indulgent meal.
The base of the soup is tender potatoes, which are peeled, diced, and simmered until soft. Potatoes provide a creamy texture when blended or lightly mashed, giving the soup body and a smooth consistency. They also absorb the flavors of the broth and seasonings, making each spoonful rich and flavorful.
Clams add a briny, savory dimension to the dish. Fresh or canned clams can be used, along with their juice, to enhance the natural seafood flavor. The clams complement the mildness of the potatoes and add protein, creating a more substantial and satisfying meal.
A creamy broth ties the soup together. Milk, cream, or half-and-half gives the soup a luscious texture, while butter and a touch of flour help thicken it slightly. Aromatics like onions, garlic, and celery are sautéed before adding the liquids, infusing the soup with depth and richness. Seasonings such as thyme, black pepper, and a bay leaf add complexity, while a pinch of smoked paprika or cayenne can provide subtle warmth.
Optional additions like diced carrots, corn, or bacon enhance both flavor and texture. Fresh parsley or chives sprinkled on top add brightness and color, making the soup visually appealing as well as delicious.
Potato Soup with Clam Chowder is easy to serve with crusty bread, oyster crackers, or even a sprinkle of grated cheese. Its creamy consistency, tender potatoes, and savory clams make it a satisfying, flavorful, and wholesome meal that warms both body and soul, perfect for sharing with family or friends.
Ingredients
- 2 g can clam chowder
- 500 g Potatoes
- 25 g butter
- 10 ml Cooking spray or olive oil
- 200 ml milk
- 100 g Diced onion
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp thyme
Instructions
- In a large pot, heat the cooking spray or olive oil over medium heat.
- Add the diced onion and cook until translucent.
- Add the diced potatoes and cook for about 5 minutes, stirring occasionally.
- Add the clam chowder and stir well to combine with the potatoes and onions.
- Pour in the milk and bring the mixture to a gentle simmer.
- Add in the butter, salt, black pepper, and thyme. Stir until the butter is melted and all ingredients are well mixed.
- Let the soup simmer for about 15-20 minutes, or until the potatoes are soft.
- Taste and adjust seasoning if necessary before serving.