Ingredients for Great New England Clam Chowder
- Russet Potatoes
- 4 tablespoons (1/2 stick) unsalted butter
- Green Onions
- 1/4 cup all-purpose flour
- Minced Clams
- 1 teaspoon salt (or to taste)
- Black Pepper
- Garlic
- 3 cups half-and-half
- Whole Milk
- Clam Juice
- Fresh Parsley
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How to Make Great New England Clam Chowder
- Peel and dice the potatoes. Place them in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer until tender, about 15-20 minutes.
- Drain the potatoes and set aside.
- In a 2-quart saucepan, melt the butter over medium-low heat. Add the diced onions and cook until softened and translucent, about 5 minutes.
- Sprinkle the flour over the onions and butter. Stir briskly with a whisk for 1-2 minutes to create a roux.
- Gradually whisk in the half-and-half, a little at a time, ensuring a smooth, creamy consistency. Continue stirring until the sauce thickens.
- Stir in the salt and pepper.
- Add the drained potatoes, canned clams (with their juice), bottled clam juice, and milk to the creamy sauce.
- Bring the chowder to a gentle simmer over medium-low heat.
- Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
12g
Fat
180g
Carbs
10g
