New England Clam Chowder

Name: New England Clam Chowder
Yield: 8 as first course or 4 as a main course
Ingredients: 1/2 c butter; 1/3 c all-purpose flour; 2 Tbsp vegetable oil; 1 large onion, finely chopped; 3 stalks celery, finely chopped; 2 c clam broth; 3 medium sized red potatoes, diced into 1/2-inch pieces(about 3 cups); 2 can(s) 6 1/2 ounces each chopped clams, liquid reserved; 1 tsp dried thyme leaves, crumbled; 1/2 tsp dried basil leaves, crumbled; 1/2 tsp salt, or to taste; 1/4 tsp freshly ground pepper, or to taste; 4 drops tabasco sauce, or to taste; 2 c half-and-half

By Melissa Snow
@riley123

Being from the Pacific NW, I of course love clam chowder! This is the clam chowder that is served at the Cape May Cafe at WDW Beach Club resort. My favorite place to stay is the Yacht club right next door!

I can never find clam broth in the grocery stores, so I use clam juice. If you use clam juice, double the amount of the salt, pepper, and basil.

Rating:

★★★★★ 3 votes5

Comments:

11 Comments

Serves:

8 as first course or 4 as a main course

Ingredients

1/2 c

butter
1/3 c

all-purpose flour
2 Tbsp

vegetable oil
1

large onion, finely chopped
3

stalks celery, finely chopped
2 c

clam broth
3

medium sized red potatoes, diced into 1/2-inch pieces(about 3 cups)
2 can(s)

6 1/2 ounces each chopped clams, liquid reserved
1 tsp

dried thyme leaves, crumbled
1/2 tsp

dried basil leaves, crumbled
1/2 tsp

salt, or to taste
1/4 tsp

freshly ground pepper, or to taste
4

drops tabasco sauce, or to taste
2 c

half-and-half
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How to Make New England Clam Chowder

Step-by-Step

Melt butter in 2 quart saucepan over medium heat. Add flour and cook, stirring constantly, for 3 minutes. Remove from the saucepan from the heat and set aside.
Heat oil in a 4 to 5 quart Dutch oven over medium heat until hot but not smoking. Add chopped onion and celery and cook, stirring, about 5 minutes, or until the onion is softened.
Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.
Add the half-and-half and bring to a low boil over medium-high heat. Slowly add the flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.

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