New England Clam Chowder
Butter makes it better when it comes to our chowder. Make a double batch - you won't regret it!
Ingredients
8 ounces Russet potatoes
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
6 tablespoons butter
1 small sweet onion, chopped
2 6.5-ounce cans of chopped clams
3 tablespoons all purpose flour
2 8-ounce bottles of clam juice
1 teaspoon dried thyme
1 bay leaf
3 tablespoons Italian parsley, chopped
3-4 cups half and half
1 teaspoon ground black pepper
Instructions
Peel potatoes and cut into half-inch cubes. Place diced potatoes in a soup pot. Cover with about an inch of cold water and add salt, onion powder, and garlic powder. Boil until al dente, about 15 minutes. Drain potatoes and set aside.
Heat a skillet over medium and melt 1 tablespoon butter. Sauté onion 5-7 minutes and set aside.
Open chopped clams, drain, and save reserved clam juice.
Place the soup pot over medium heat and melt 3 tablespoons butter. Sprinkle the flour over the melted butter and whisk continuously for 1-2 minutes to form a roux.
Gradually whisk in the reserved clam juice (from cans) and the bottled clam juice. Add potatoes, sautéed onion, thyme, bay leaf, parsley, and clams. Add 3 cups half and half and simmer for 5 minutes.
Using a potato masher, mash the soup gently to thicken and break up some of the potatoes. If it becomes too thick, add remaining cup of half and half.
Discard bay leaf. Add pepper and remaining 2 tablespoons butter. Simmer another few minutes. Taste and adjust seasoning as needed.
New England Clam Chowder
Ingredients
Instructions
- Peel potatoes and cut into half-inch cubes. Place diced potatoes in a soup pot. Cover with about an inch of cold water and add salt, onion powder, and garlic powder. Boil until al dente, about 15 minutes. Drain potatoes and set aside.
- Heat a skillet over medium and melt 1 tablespoon butter. Sauté onion 5-7 minutes and set aside.
- Open chopped clams, drain, and save reserved clam juice.
- Place the soup pot over medium heat and melt 3 tablespoons butter. Sprinkle the flour over the melted butter and whisk continuously for 1-2 minutes to form a roux.
- Gradually whisk in the reserved clam juice (from cans) and the bottled clam juice. Add potatoes, sautéed onion, thyme, bay leaf, parsley, and clams. Add 3 cups half and half and simmer for 5 minutes.
- Using a potato masher, mash the soup gently to thicken and break up some of the potatoes. If it becomes too thick, add remaining cup of half and half.
- Discard bay leaf. Add pepper and remaining 2 tablespoons butter. Simmer another few minutes. Taste and adjust seasoning as needed.
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