New England Clam Chowder
My New England Clam Chowder is rich, creamy, and hearty - a perfect homage to coastal New England!
Ingredients
- ½ c. butter
- 3 celery stalks sliced
- ½ yellow onion diced
- ½ c. flour
- 1 tsp. thyme
- 1 tsp. salt
- 1 tsp. pepper
- 2 bay leaves
- 3 c. chicken broth
- 3 8 oz. jars clam juice
- 2 6.5 oz. cans chopped clams with juice
- 2 6.5 oz. cans minced clams with juice
- 1 lb. russet potatoes peeled and diced
- 1 c. heavy cream
Instructions
- In a large pot or Dutch oven, melt the butter. Add celery and onion, then cook until slightly softened, for about two minutes.
- Add flour and stir to make a roux. Add chicken broth, clam juice, thyme, salt, pepper, and bay leaves. Bring to a simmer on medium heat.
- Mix in potatoes. Simmer on low heat until potatoes are soft, about 45 minutes.
- Once potatoes are soft, stir in clams with juice and heavy cream. Cook for 10 minutes to be sure clams are warmed through. Add additional salt and pepper to taste, remove from heat, and serve.
Notes
- Adding the clams at the end of cooking helps keep them tender and prevents them from becoming chewy.
- Letting the chowder simmer low and slow gives the potatoes time to soften while allowing the flavors to come together.
- Whenever possible, fresh clams add incredible flavor, though canned clams still work beautifully in this recipe.
- If you enjoy a thicker chowder, feel free to use up to 1 c. of flour to reach your preferred consistency.
- A bowl of chowder pairs perfectly with something crunchy, whether that is oyster crackers or a slice of crusty bread.
Nutrition
Calories: 422kcalCarbohydrates: 32gProtein: 6gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 903mgPotassium: 435mgFiber: 2gSugar: 3gVitamin A: 1133IUVitamin C: 7mgCalcium: 59mgIron: 2mg
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