New England Clam Chowder
Being a New Englander myself, I think I’m allowed to call myself a clam chowder expert. That being the case, I can tell you that this recipe is absolutely TOP notch. It’s thick, flavorful, and truly the best I’ve ever had. Made with savory clams, diced red potatoes, celery, onions, and peppers. It’s the REAL deal my friends!
- 2 tablespoons vegetable oil
- 1½ cups red potatoes, cleaned w/ skin left on
- ¾ cup diced onions
- ½ cup chopped red peppers
- ½ cup green peppers
- ½ cup celery
- 5 tablespoons butter
- 5 tablespoons flour
- 8 oz. clam juice (about 1¼ cup)
- 1 cup chicken broth
- 1 ½ cups heavy cream 1 ½ cups heavy cream
- ½ cup milk
- 1½ cups chopped clams: I used 3 (6.5oz.) cans
- 1 tablespoon fresh thyme, or ½ tablespoon dried
- Salt & Pepper, to taste
- Combine the oil and diced vegetables in a soup pot and cook slowly on low/medium low on the stovetop, until tender.
- As vegetables cook, gradually combine the butter and flour in a separate pan on the stovetop. Cook on medium for ten minutes. This is the roux, used to thicken the soup. Set aside once finished cooking.
- Add all remaining ingredients to the vegetable mixture, stirring each in to combine. Add the roux last, and bring the soup to a boil as you do so. Finally, reduce to a simmer and continue to heat until ready to serve.
Great served in BREADBOWLS!
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