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.
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.
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Instructions
  1. Drain the clams, reserving the juice.
  2. 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.
  3. 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.
  4. 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.