Recepieplanning
American
New England Clam Chowder Lunch
55 min total20 prep35 cook4 servings390 cal
HardPescetarianClassicContains shellfishContains dairyContains gluten
Creamy New England clam chowder loaded with tender clams, potatoes, and celery in a rich broth. Serve with oyster crackers or crusty bread for a cozy lunch.
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Ingredients
4servings
pantry
- 3 cancanned chopped clams
- 1 cupclam juice
- 3 tbspall-purpose flour
- 0.5 tspdried thyme
- 1bay leaf
- 1 tspsalt
produce
- 1 lbYukon gold potatoes
- 2 stalkcelery
- 1onion
- 2 clovesgarlic
dairy
- 1 cupheavy cream
- 3 tbspunsalted butter
Steps
- Drain clams, reserving all liquid; dice potatoes, celery, and onion; mince garlic.
- Melt butter in a heavy pot over medium heat and sauté onion and celery until soft, about 6 minutes.
- Add garlic and cook 30 seconds, then sprinkle in flour and stir 1–2 minutes to form a light roux.
- Slowly whisk in reserved clam liquid and extra clam juice until smooth.
- Add potatoes, thyme, bay leaf, and a pinch of salt; simmer until potatoes are tender, 12–15 minutes.
- Stir in clams and heavy cream; heat gently without boiling for 5 minutes.
- Remove bay leaf and taste for salt and pepper.
- Ladle into warm bowls.
- Top with cracked black pepper and oyster crackers.
- Serve immediately with crusty bread.
Tips
- Use clam juice from the cans to build a briny base.
- Dice potatoes evenly so they cook at the same rate.
- Add cream off the boil so it does not curdle.
- A pinch of thyme lifts the seafood sweetness.
