New England Clam Chowder

When only 1 measurement system was entered, compatible volume, weight, and count units are calculated automatically.

• Butter
• Onion, diced
• Celery, diced
• Carrots, diced
• All-purpose flour
• Clam juice
• Potatoes, peeled, diced into 1/2 inch cubes
• Chopped clams
• Whole Milk
• salt & pepper
• fresh Italian parsley, chopped

Cook

Directions

1. In a heavy stockpot or Dutch oven [paid link], melt the butter and then add the onion (celery and carrots if using) and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
2. Meanwhile, drain the clam juice [paid link] from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
3. Add the potatoes and simmer until tender, about 10-15 minutes.
4. Prepare the thickner: Make a paste with the flour and 2-3 Tbsp water. Add to the stock pot and simmer for 2-3 minutes. Whisk [paid link] to remove lumps.
5. Add the clams and milk (or cream) to the soup base. Simmer over medium heat for 1-2 minutes.
6. Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.