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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. olive oil
1 cup onion, diced
1/2 cup celery, diced
2 cups potatoes, peeled, cut into 1/2-inch cubes
1 cup water
1/2 tsp. dried thyme
1/8 tsp. pepper
8 oz. bottle clam juice
1 bay leaf
1 cup half & half
1 tbsp. flour
6.5 oz. can minced clams, strained and rinsed
lemon wedges (garnish)
Directions:
Directions:
In a large saucepan, heat the oil, then add onion and celery; sauté 5 minutes. Stir in potatoes, water, thyme, pepper, clam juice and bay leaf. Bring to a boil, then cover; reduce heat and simmer for 12 minutes, or until potatoes are tender. In a small bowl, combine the half & half with flour, stirring with a whisk until smooth. Add flour mixture and clams to the saucepan; bring to a simmer. Cook 2 minutes or until mixture starts to thicken, stirring frequently. Discard bay leaf. Garnish with a lemon wedge.
Personal Notes:
Personal Notes:
This was one of mom's older chowder recipes that seemed to be her "go to" when anyone requested clam chowder. It was simple to make and tasted like it took all day to prepare. She would always strain and rinse the minced clams well to make sure they were clean and grit-free. A squeeze of fresh lemon juice always added the perfect finishing touch (and taste)!

 

 

 

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