New England Clam Chowder
By
Melissa Snow
@riley123
1
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.
Ingredients
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1/2 cbutter
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1/3 call-purpose flour
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2 Tbspvegetable oil
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1large onion, finely chopped
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3stalks celery, finely chopped
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2 cclam broth
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3medium sized red potatoes, diced into 1/2-inch pieces(about 3 cups)
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2 can(s)6 1/2 ounces each chopped clams, liquid reserved
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1 tspdried thyme leaves, crumbled
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1/2 tspdried basil leaves, crumbled
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1/2 tspsalt, or to taste
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1/4 tspfreshly ground pepper, or to taste
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4drops tabasco sauce, or to taste
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2 chalf-and-half
How to Make New England Clam Chowder
- 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.