With the weather cooling down, it’s time to heat up the kitchen with this easy, classic New England Clam Chowder recipe. Warm, hearty, and absolutely perfect when served with crusty french bread and a green salad.
If you’ve never made homemade chowder before, you’re in for a treat. It’s such a simple way to make soup, and there is nothing that satisfies quite like it on a cold, autumn evening. This recipe calls for table cream, but if you’re watching your calories, feel free to substitue in half & half, whole milk, 2%, 1%, or skim milk. The creaminess will be slightly effected, but it will still taste delicious.
New England Clam Chowder
- 1 onion, finely diced
- 1 cup celery, finely diced
- 3 cups potatoes, peeled and finely diced
- 2 (6.5 oz.) cans minced clams
- 6 tablespoons butter
- 1/4 cup flour
- 1 pint table cream
- Salt & pepper to taste
In a medium pot, heat 2 tablespoons of butter over medium-high heat. Add teh onion, celery and potatoes and cook them just until the onions are softened, about 5 minutes. Open the cans of clams, drain the clam juice into the pot (but don’t dump the clams in yet! You’ll need them at the end of the recipe.), then add just enough water to cover everything in the pot. Salt to taste Cover and simmer until the potatoes are soft, about 20 minutes. In a large pot, heat the remaining 4 tablespoons of butter over medium high heat. As soon as it’s melted, whisk in the flour to create a thick roux, then slowly begin to whisk in the cream. Whisk until the mixture is smooth, then add the medium pot of cooked veggies and broth to the large pot. Add the clams. Stir over medium heat, until the soup is warm and thick. Serve immediately. Enjoy!
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