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Sunday, October 6, 2013

New England Clam Chowder

I love soups…  and clam chowder is one of my favorites.   I like this recipe because it is an easy recipe to make. You can serve this with homemade or boxed croutons or garlic bread and a nice salad.

  New England Clam Chowder


  • 2 tablespoons  butter
  • 1 medium onion, finely diced
  • 2 celery stalks  sliced into small pieces
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or vegetable stock
  • 2 (10-ounce) cans chopped clams in juice
  • 1 cup heavy cream or half and half
  • 2 bay leaves
  • 1 pound potatoes, cut into 1/2- inch cubes (boil these in water until almost done and drain )
  • Salt and freshly ground black pepper


Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook a few more minutes.

This recipe was adapted from: New England Clam Chowder


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