New England’s clam chowder soup – a creamy soup with milk, potatoes and clams with extra clam juices for that unmistakable clam flavor.
By Sukanya Ghosh
Creamy Clam Chowder
New England’s clam chowder soup – a creamy soup with milk, potatoes and clams with extra clam juices for that unmistakable clam flavor.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 3 1x
Ingredients
Scale
- Fresh clams or clam meat with juices : 1 packet / 20 oz
- Chopped onion (yellow) : 1 cup
- Celery hearts (chopped) : 1 cup
- 1 tablespoon butter
- Garlic : minced 1 tbsp
- Potatoes : peeled & cubed 2 cups
- Butter : 3 tbsp
- Flour : 3 tbsp
- Milk / half and half : 3 cups
- Cream : 1/2 cup
- Salt and black pepper to taste
- Herbs : freshly chopped parsley or dried thyme or rosemary (optional)
Instructions
- Warm the butter in a pot and saute the onion and celery until softened.
- Add garlic and saute for a minute, next add the potatoes along with the clam juice .
- Add enough water to cover potatoes, if requires only. Cover and let the potatoes simmer for 10-15 minutes, or until tender and soft.
- In a separate pan warm some butter and stir in the flour. Let it cook for a minute.
- Stir in milk or half and half, and bring to a boil, stirring regularly.
- Add this milk and flour mixture to the soup pot, stir it with a wire whisk until no lumps remain.
- Add the clams, let it cook for couple of minutes. Season the soup with salt, spices and herbs.
- Finish it with cream and bring everything to a rapid boil and served warm or at desired temperature.
