Description
Creamy and comforting New England Clam Chowder, perfect for a chilly evening. This recipe yields a rich, flavorful chowder that’s sure to become a family favorite.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups clam juice
- 2 cups potatoes, peeled and diced
- 1 cup heavy cream
- 1 (10-ounce) can chopped clams, drained, reserve juice
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in clam juice, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Add potatoes and cook until tender, about 10-15 minutes.
- Stir in heavy cream, drained clams, and reserved clam juice. Season with salt and pepper to taste. Heat through, but do not boil.
- Garnish with fresh parsley and serve hot.
Notes
- For a thicker chowder, add a bit more flour.
- If you prefer a thinner chowder, use less flour, or add a little extra clam juice.
- Feel free to add a bay leaf while simmering, removing it before serving.
- Some people like to add bacon to the base for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Protein: 10g
