best new england clam chowder
(1 RATING)
By far the best I have ever had. We make it with clams we dig in season at clam gulch
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prep time
cook time
method
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yield
6-8
Ingredients
- 4-6 large - potatoes,peeled and diced
- 1 medium - onion, chopped
- 1/2 cup - shredded carrot
- 1/2 cup - diced celery
- 1/2 cup - butter( i use 1 tbs butter and 3 tbs olive oil
- 1/4 cup - all purpose flour
- 1 qt - milk or half and half
- 2 cans - (6 1/2 oz each) minced clams, do not drain
- 1 bottle - clam juice
- 1 t each - salt, ground sage, thyme
- 1/2 t each - ground pepper, dill, garlic powder
- 1 - vegetable bouillon cube
How To Make best new england clam chowder
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Step 1Place potatoes in a large saucepan and add canned clams with juice, add the bottle clam juice, salt and add enough water to just cover potatoes. Bring to a boil, reduce heat to medium low, cover and cook 10 minutes or until tender. Remove from heat and add boullion to dissolve in hot liquid.
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Step 2Meanwhile,in a large Dutch oven, on medium heat, melt butter ( and or olive oil ) and sauté onions, celery, and shredded carrots until tender, about 10-12 minutes. Add flour, stir until smooth; add milk (or half and half) gradually, stirring until thickened
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Step 3Add potatoes and liquid to Dutch oven, stirring, and add remaining spices and heat thoroughly. DO NOT LET BOIL.. Serve with salad and crusty bread for a complete meal.
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