Easy Clam Chowder with Smoked Oysters

This rich and hearty Clam Chowder with Smoked Oysters is made with potatoes and canned clams, and is the perfect way to warm up on a cold winter night. (Clam Chowder NO BACON!)

4.95 from 20 votes

Easy Clam Chowder with Smoked Oysters

This rich and hearty Easy Clam Chowder with Smoked Oysters is made with potatoes and canned clams, and is the perfect way to warm up on a cold winter night.

Prep Time5

Cook Time30

Total Time35

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 389kcal

Author: Sarah Trenalone

Ingredients

1 tablespoon butter or olive oil
1 yellow onion, diced
1 teaspoon sea salt, plus more to taste
2-3 sprigs rosemary
2 sprigs thyme (optional)
2 bay leaves
1 cup dry white wine
4 cups seafood stock OR 3 cups vegetable broth and 1 cup clam juice
3 large baking potatoes, peeled (optional) and diced
½ cup heavy cream
½ cup milk
3 stalks celery, sliced
2 cans clams, chopped (about 6oz)
1 tin smoked oysters, drained from oil (about 3oz)
fresh basil, as optional garnish

Instructions

Heat butter in pan on medium, then add onion, salt rosemary, thyme, and bay leaves. Sauté until onions have softened, and add wine. Allow wine to cook about 3 minutes on medium.
Add seafood stock (or vegetable broth and clam juice) and diced potatoes. Bring soup to a boil, and then allow to simmer about 10 minutes.
While soup is simmering, sauté celery in a small pan and set aside.
Roughly chop oysters, and set aside.
After potatoes have softened, ladle about half the potatoes into a blender or immersion blender cup. Pour pureé back into the soup pot, and add milk, cream, celery, clams, and oysters.
Simmer 5 more minutes.
Taste and add extra salt if desired. Garnish with fresh basil if desired.
Serve immediately, or refrigerate up to 2 days.

Nutrition