Photo: New England Clam Chowder Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10-ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 pound Idaho potatoes, cut into 1/2- inch cubes
- Salt and freshly ground black pepper
Pan Toasted Croutons:
- 2 to 3 tablespoons unsalted butter
- 1/2 baguette, cut into 1-inch cubes
- 3 tablespoons freshly chopped flat-leaf parsley
- Salt and freshly ground black pepper
Directions
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
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By Kathecooks
Ashtabula, 75
on January 23, 2012
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Good simple recipe. I used half and half instead of cream and I found the consistency just perfect.
By domre_11309158
Huntley, IL
on January 08, 2012
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The only change I made to this great recipe was to add 1/2 butter and 1/2 bacon fat. It gave it a much better taste and stayed true to the main ingredients.
By Bobbie Turpin
on January 07, 2012
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This is so easy and so good. Im getting a lot older and dont want to spend lots of time making a recipe. So gourmet recipes like this in no time with no sweat and have all ingredients already in hand, especially the canned clams. It is a no brainer for me. I loved this.
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