New England Clam Chowda Recipe

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New England Clam Chowda

Eddie Szczerba

By
@chefed60

We love this chowder,it reminds us of summers and the fall on the beaches of Rhode Island!


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Comments:

Serves:

plenty

Prep:

20 Min

Cook:

30 Min

Ingredients

3 qt
clam stock plus 3 pints of fresh chopped clams
1 1/2 qt
heavy cream
4
celery ribs sliced
6 large
russet potatoes peeled and diced ,then partially cooked.
1 medium
sweet onion chopped fine
1 Tbsp
thyme, dried
1 1/2 tsp
salt
1 1/2 tsp
black pepper
1/2 c
roux {blonde}
3
bay leaves
1 tsp
old bay seasoning

Directions Step-By-Step

1
You'll need a large soup pot for this one!
Saute the onions,celery and spices until they are soft.
Add the clam stock,and the chopped clams and diced potatoes,bring to a rapid boil.
Cook for fifteen to twenty minutes.
2
Lower the heat to medium,add the heavy cream,bring up to a simmer and stir in the roux until thickened,about ten minutes.
Serve with oyster crackers and enjoy! :)
Please discard the bay leaves!! We don't want anyone to choke on one of those!

About this Recipe

Course/Dish: Chowders, Cream Soups
Other Tags: Quick & Easy, For Kids