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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from My Koch Family Cookbook Project, 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 c. russet potatoes (peeled and cubed 1/2" x 1/2" pieces)
1/2 c. butter
2 T. diced green onions (bulb only)
1⁄4 c. flour
2 (6 1/2 oz.) cans minced clams (with juice)
1 tsp. salt (or to taste)
16 oz. half-and-half
1⁄2 c. whole milk
1⁄3 c. clam juice
fresh parsley (minced for garnish)
Directions:
Directions:
Place potatoes in saucepan and cover with water, cook on medium heat until tender. Remove potatoes from heat, drain and set aside.

In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color.

Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream.

Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture.

On medium low temperature bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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