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New England Clam Chowder
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Ingredients
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Yield: 6 SERVINGS
Total Cook Time: 30 Minutes
INGREDIENTS
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks, trimmed, quartered lengthwise, and sliced into ¼-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 10-ounce cans chopped clams in juice, juice reserved
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into ½-inch cubes
Salt and freshly ground black pepper
Total Cook Time: 30 Minutes
INGREDIENTS
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks, trimmed, quartered lengthwise, and sliced into ¼-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 10-ounce cans chopped clams in juice, juice reserved
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into ½-inch cubes
Salt and freshly ground black pepper
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Preparation Method
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1. In a large pot, heat butter over medium-high heat. Add onion and celery; sauté until softened, stirring often.
2. Stir in the flour to distribute evenly. Add stock, clam juice, heavy cream, bay leaves, and potatoes; stir to combine.
3. Stirring consistently, bring to a simmer. Reduce heat to medium-low and cook 20 minutes, stirring often, until potatoes are tender.
4. Add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.
2. Stir in the flour to distribute evenly. Add stock, clam juice, heavy cream, bay leaves, and potatoes; stir to combine.
3. Stirring consistently, bring to a simmer. Reduce heat to medium-low and cook 20 minutes, stirring often, until potatoes are tender.
4. Add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.
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