New England Clam Chowder

Just a world class chowder in about an hour.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the celery, dice the onion and garlic. Melt the 2 tablespoons of butter in a pot and sweat the celery, onion and garlic. Peel and cube the potatoes to small, 1/4 inch cubes. Add potatoes to your pot, add 3 tablespoons of flour into the mix and stir. Cook for 3-4 minutes on a medium heat. Pour in the chicken stock, the bottle of clam juice and the reserve clam juice from your canned clams. Set clams aside. I ONLY use Gordon's Cocktail Clams. They are pricey and they are worth it. You can find them online. I order from Amazon. Salt and pepper to taste, add the bay leaves , fresh thyme and simmer for 20 minutes. Combine 8-10 ounces of the heavy cream with the remaining 1 tablespoon of flour, whisk together, add it into your chowder and stir. Simmer another 10 minutes. Check your potatoes for doneness. Adjust your seasonings. I usually end up playing with the salt and pepper a little. And I like it "clammy" so I will go a little heavier on the clam juice too. Turn your burner off. Ladle into a bowl, garnish with fresh parsley and a few shakes of a nice paprika.