New England Style Clam Chowder
This surprisingly easy New England classic lets the clean, mild clam flavor shine through and balance the creamy, hearty chowder.
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New England Style Clam Chowder
This surprisingly easy New England classic lets the clean, mild clam flavor shine through and balance the creamy, hearty chowder.
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| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 20oz canned clams in juice
- 2tbs butter
- 1 onion, finely diced
- 2ribs celery, finely diced
- 3tbs flour
- 2cloves garlic, minced
- 1lb potatoes, peeled and cut into 1/2 inch cubes
- 2cups vegetable stock or broth(Or clam juice if you're feeling fancy)
- 1cup half-and-half
- 1/2tsp dried thyme
- 1 bay leaf
- 1/4cup fresh parsley, chopped
Instructions
- Drain the clams, reserving the juice.
- Melt butter in a stock pot and add onion and celery. Cook over medium heat to lightly soften, about 5-7 minutes. Add flour and cook, stirring frequently, 1 minute more.
- Add the garlic and potatoes, then cook for about a minute. Pour in reserved clam juice, vegetable stock, half-and-half, thyme, and the bay leaf. Bring to a simmer, stirring consistently, then reduce to medium-low to cook for 20 minutes, or until the potatoes are tender.
- Add the clams and any desired salt or pepper. Let clams warm through, about 2 minutes, then remove from heat and serve. Garnish with fresh parsley.
Recipe Notes
A lot of variations call for salt pork or bacon. Either one makes for a great addition.