New England Clam Chowder Recipe
Creamy, rich clam chowder with tender potatoes, clams, and a hint of butter, perfect for cozy days.
Ingredients
- 1 lb fresh or canned clams chopped
- 3 cups potatoes peeled and diced
- 1 cup celery chopped
- 1 cup onion chopped
- 4 cups milk
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley chopped for garnish, optional
- Oyster crackers for serving, optional
Instructions
- Cook the Vegetables
- In a large pot, melt the butter over medium heat. Add the onions and celery, and sauté until they are soft and translucent, about 5 minutes.
- Add the Flour
- Sprinkle in the flour, stirring continuously for about 2 minutes to create a roux. This will help thicken the chowder.
- Add Milk and Potatoes
- Gradually whisk in the milk and bring it to a gentle simmer. Add the diced potatoes, salt, and black pepper. Simmer for about 10-15 minutes, or until the potatoes are tender.
- Add the Clams and Cream
- Stir in the chopped clams and heavy cream. Cook for another 5-7 minutes, allowing the flavors to meld without boiling the chowder.
- Serve and Garnish
- Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve with oyster crackers on the side.
Nutrition
Calories: 350kcal
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