Description
A classic New England clam chowder, this creamy soup combines fresh clams, potatoes, and milk for a rich and flavorful dish with extra clam juices for that unmistakable clam flavor.
Ingredients
Units
- 1 packet (20 oz / 570 g) fresh clams or clam meat with juices
- 1 cup (240 ml) chopped yellow onion
- 1 cup (240 ml) chopped celery hearts
- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) minced garlic
- 2 cups (480 ml) peeled and cubed potatoes
- 3 tbsp (45 ml) butter, for the roux
- 3 tbsp (45 ml) flour, for the roux
- 3 cups (720 ml) milk or half-and-half
- 1/2 cup (120 ml) cream
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- In a large pot, warm the butter over medium heat. Add the chopped onion and celery, and sauté for about 5 minutes until softened.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the cubed potatoes and clam juice to the pot. If needed, add enough water to cover the potatoes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Meanwhile, in a separate pan, melt the 3 tbsp (45 ml) butter and whisk in the flour. Cook for a minute, then whisk in the milk or half-and-half and bring to a boil, stirring regularly.
- Add the milk-and-flour mixture to the soup pot and whisk until no lumps remain.
- Stir in the clams and cook for a couple of minutes, until heated through.
- Season with salt and pepper to taste. Stir in the cream and bring everything to a rapid boil.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- For a thicker chowder, you can mash some of the potatoes before adding the clams and milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a splash of milk if needed to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
- Cholesterol: 50