New England Clam Chowder

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4 6 1/2 oz. cans minced clams, or 2 cups fresh chopped clams
1 cup onion, chopped
1 cup celery, chopped
2 cloves garlic, minced or grated
1 tablespoon fresh thyme leaves, chopped
2 tablespoons flour
4 potatoes, peeled & cut into 1/2 inch cubes
4 cups clam juice (bottled or fresh)
2 bay leaves
1 cup heavy cream
salt & black pepper
1. If using canned clams, drain and reserve the juice (about 2 cups of liquid).
2. In a large saucepan over medium-low heat, cook onion, celery and garlic over medium heat until soft, about 10 minutes.
3. Add thyme and flour, and stir until thoroughly incorporated. Add potatoes, clam juice and bay leaves; bring to a simmer.
4. Cook until potatoes are soft, about 10 minutes. Mash some of the potatoes against the side of the pan to thicken the chowder.
5. Remove from heat, and stir in the clams and cream. Season to taste and let sit 1 hour.
6. Gently reheat, and garnish with chives.
Domino magazine recipe. Serves 6.
Meal   LunchDish   Soup
Main Ingredient   ShellfishStyle   One Dish Meals
Prep Time   less than 15 minutesCooking Time   45 minutes

Lauren Knowlton

Member since Nov 2007

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