New England Clam Chowder
Ingredients
The base
-
5
cans
chopped clams (6.5 ounces each)
-
2
bottles
clam juice (8 ounces each)
-
1
cup
low-sodium chicken broth
-
1 ½
pounds
russet or Yukon Gold potatoes (peeled and small diced)
-
1
bay leaf
The aromatics and fats
-
4
tablespoons
butter
-
2
tablespoons
olive oil
-
1
cup
finely diced onion
-
1
cup
diced celery (about 4 medium stalks)
-
2
cloves
garlic (finely minced or pressed)
The thickening agents and dairy
-
½
cup
all-purpose flour
-
1
cup
milk
-
1
cup
half and half
Seasonings
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
1
tablespoon
red wine vinegar
Instructions
- Drain the clams, reserving the juice, and set both aside.
- In a pot, combine clam juice, chicken broth, and diced potatoes. Simmer until potatoes are tender.
- In another pot, heat butter and olive oil, then add onions, celery, and garlic. Cook until softened.
- Stir in flour and cook briefly, then gradually whisk in milk and half and half until thickened.
- Combine the creamy mixture with the potatoes, add seasonings and reserved clams, and simmer gently.
- Adjust consistency with reserved clam juice if desired, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
383
Total fat
18g
Total carbohydrates
45g
Total protein
11g
Sodium
931mg
Cholesterol
44mg
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