New England Clam Chowder

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 1 medium onion, diced
  • 1 tablespoons garlic, chopped
  • 2 tablespoons all-purpose flour
  • 3 russet potatoes, peeled, quartered and cut into 1/4-inch thick slices
  • 1 teaspoon chopped fresh thyme leaves
  • 4 cups milk
  • 2 (6.5-ounce) cans minced clams, drained, juice reserved
  • 1 cup frozen corn
  • Salt and fresh ground black pepper
Directions
  • In a large pot, over medium heat, add the butter and the oil. Once the butter is melted add the onions and garlic and cook for 3 to 4 minutes until slightly tender. Mix in the flour and cook until the flour is a very pale golden color, about 2 to 3 minutes. Add the potatoes and thyme. Stir in the milk and the juice from the canned clams. Reduce the heat and simmer until the potatoes are cooked through, about 10 minutes.

  • Remove 2 cups of the chowder and puree in a blender* until smooth. Add pureed chowder, clams and corn to the pot. Season with salt and pepper, to taste, and let simmer for another 5 minutes. Transfer to individual soup bowls or a large soup bowl and serve.

  • When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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