Clam Chowder

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Clam Chowder

Enjoy a taste of the East Coast at home tonight with this classic New England clam chowder recipe.  

Ingredients

  • 2 sticks unsalted butter
  • 6 celery stalks, chopped in ¾-inch pieces
  • 1 large onion, chopped
  • 2 pounds russet potatoes, diced
  • ⅔ cup flour 
  • 2 cans clams in juice
  • ½ Tablespoon dried thyme
  • ½ teaspoon dried oregano
  • ½ Tablespoon dried basil 
  • 1 Tablespoon garlic, minced 
  • 2 ½ cups water
  • 1 Tablespoon vegetable broth base (bouillon)
  • 5 cups whole milk
  • 1 teaspoon white pepper, to taste
  • 2 Tablespoons salt, to taste

Instructions

Heat a large soup pot over medium. Add butter. Once it’s melted, add celery, onions, and potatoes, and cook until tender. Whisk in the flour.

Add clams, clam juice from the can, thyme, oregano, basil, and garlic to the pot. Add the water. When it’s simmering, add in the soup base and stir until dissolved. Simmer for 30 minutes. Mix in the milk and simmer for another 10 minutes. Add pepper and salt and adjust seasoning if needed and serve.