Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Beurre Manie:

Directions

Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve.

Melt butter in a large stockpot over low heat. Cook onions until soft, about 5 minutes. Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning.

Add clam juice, turn heat to high, and bring to a boil. Add cream, return to a boil, then reduce to a simmer. Add carrots, celery, and potato. Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes.

Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste. Press onto ends of a whisk and stir into soup until completely and evenly dispersed. Stir in remaining ingredients, taste and adjust seasonings, and serve immediately.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Rhode Island Style Clam Chowder

Recipe courtesy of Ellie Krieger

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

New England Clam Chowder

Recipe courtesy of Anne Burrell

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

Corn Chowder

Recipe courtesy of Tyler Florence

Toby's Mussel Chowder

Recipe courtesy of John Rodriguez

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking