New England Clam Chowder
This easy New England Clam Chowder is rich and creamy and is made without bacon. Also known as white clam chowder or Rhode Island Clam Chowder, this homemade rich & creamy chowder is sure to please the "chowdah" lover on your list!
Equipment
- Dutch Oven with lid
- Ladle
Ingredients
- 2 tbsp Butter
- 1 cup Onion , diced
- 0.5 cup Celery , diced - optional
- 0.5 cup Carrots , diced - optional
- 2 tablespoons All-purpose flour [See Note 1]
- 3 cups Clam juice
- 1 pound Potatoes , peeled, diced into 1/2 inch cubes
- 2 cups Chopped clams
- 3 cups Whole Milk
- 1 tsp Salt , to taste
- 1/2 tsp Ground black pepper , to taste
- 1 tbsp Parsley. freshly chopped
Instructions
- In a heavy stockpot or Dutch oven, melt the butter and then add the onion (celery and carrots if using) and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
- Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
- Add the potatoes and simmer until tender, about 10-15 minutes.
- Prepare the thickner: Make a paste with the flour and 2-3 Tbsp water. Add to the stock pot and simmer for 2-3 minutes. Whisk to remove lumps.
- Add the clams and milk (or cream) to the soup base. Simmer over medium heat for 1-2 minutes.
- Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
- Serving Suggestions: Serve with our New England Clam Cakes.
Notes
- Flour is used as the thickener. You will add this with enough water to make a thick paste. Add it into the stock pot and whisk to combine. If gluten-free, instead use corn starch or gluten-free flour.