Clam Chowder

TOM’S AWARD-WINNING NEW ENGLAND CLAM CHOWDER

Preparation Time: 10 Min.
Cooking Time: 25 Min.
Yield: 4 to 6 servings

Ingredients

  • 1 stick Salted Butter
  • 1-1/2 cups Onion, diced (about 2 medium onions)
  • 1 cup All-Purpose Flour
  • 1 (14 oz. can or jar) Clam Juice
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 2 cups Yukon Gold Potatoes, cubed and peeled (about 4 medium potatoes)
  • 1 (28 oz. can) Clams, chopped

Directions

  1. In a soup pot over medium heat, melt the butter. Add the onions and the black pepper. Saute until translucent. Add the flour and mix well.
  2. Add the clam juice and mix well. Add the milk and cream and bring to a boil.
  3. Add the potatoes and cook over medium-high heat until they start to soften don’t cook them too much or they will become mushy by the time you eat them. Add the clams and simmer for 5 minutes. Season to taste very important!
Categories: Soups and Stews