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** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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New England Clam Chowder
Fill your bowl with New England Clam Chowder. Packed with clams and vegetables, this take on a creamy northeastern classic keeps you warm and full!
- 3 cups clams chopped (or 4-6 cans chopped clams)
- 1 cup onion finely chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 2 cups potatoes diced
- ±3 cups water
- 1 tbsp clam bouillon (or juice)
- 1/2 tsp thyme
- 1/2 tsp red pepper flake (optional)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup butter unsalted
- 1/3 cup flour (or up to 1/2 cup, if preferred)
- 1 cup half and half
- 1/2 cup milk
- 2 tbsp red wine vinegar
Prepare the onions, celery, potatoes, and carrots. Add to a large pot.
If you are using clam bouillon, add enough bouillon to flavor a total of 3 cups of water. Stir into the vegetables. If you are using clam juice (either packaged separately or from the canned clams), add directly to the vegetables.
Add just enough water to cover the vegetables. Spice with the thyme, red pepper flake (optional), salt, and pepper. Cook over medium heat until the potatoes are tender (about 20 minutes).
In a small pot, melt butter over medium heat.
Remove from heat. Mix the flour into the butter until a smooth paste has been made. Slowly add the half and half by thoroughly mixing small splashes into the flour until the roux has thinned. Return to heat. Stir in the milk. Stir continuously until thick and smooth.
Slowly stir the roux into the soup. Heat through, but do not boil.
Add the clams about 3 minutes before serving. If they cook too much they get tough. When clams are heated through, stir in the red wine vinegar and season to taste with salt and pepper.
New England Clam Chowder brought to you by Tiny Kitchen Cuisine: https://tiny.kitchen/new-england-clam-chowder/