Clam Chowder

Indulge in the rich and creamy flavors of our New England Clam Chowder, perfect for warming up during chilly holiday dinners. This hearty soup is full of tender clams and chunky potatoes, offering a comforting experience in every spoonful.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

4 oz salted butter

1 large onion, diced

3 stalks celery, diced

2 cloves garlic, minced

1/3 cup all-purpose flour

4 cups clam juice

2 cups heavy cream

1 lb potatoes, peeled and diced

2 cans (6.5 oz each) chopped clams, drained, juice reserved

1/4 tsp dried thyme

Salt and pepper to taste

2 tbsp fresh parsley, chopped

Instructions

1. Melt butter in a large pot over medium heat. Add onions, celery, and garlic, cooking until onions are translucent.

2. Stir in flour to create a roux, cooking for an additional 2 minutes.

3. Gradually add clam juice and reserved clam juice, stirring constantly until thickened.

4. Add potatoes and bring to a simmer. Cook until potatoes are tender, about 15 minutes.

5. Stir in heavy cream, clams, and thyme. Season with salt and pepper.

6. Simmer for another 5 minutes, stirring occasionally. Garnish with fresh parsley before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently, until hot.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.