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
- 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 : ½ cup
- Salt and black pepper to taste
- Herbs : freshly chopped parsley or dried thyme or rosemary (optional)
- 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.
Sukanya writes the blog Saffronstreaks, a food and travel blog where she experiments in the kitchen spiced up with interesting food stories and gourmet travelogues. She loves to cook with fresh produce, enjoy both spicy and sweet and her many dining out experiences become cherished memories. Sukanya is from India but now lives in North Carolina, USA.