best new england clam chowder
(1 rating)
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By far the best I have ever had. We make it with clams we dig in season at clam gulch
(1 rating)
yield
6 -8
Ingredients For best new england clam chowder
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4-6 largepotatoes,peeled and diced
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1 mediumonion, chopped
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1/2 cupshredded carrot
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1/2 cupdiced celery
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1/2 cupbutter( i use 1 tbs butter and 3 tbs olive oil
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1/4 cupall purpose flour
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1 qtmilk or half and half
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2 cans(6 1/2 oz each) minced clams, do not drain
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1 bottleclam juice
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1 t eachsalt, ground sage, thyme
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1/2 t eachground pepper, dill, garlic powder
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1vegetable bouillon cube
How To Make best new england clam chowder
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1Place potatoes in a large saucepan and add canned clams with juice, add the bottle clam juice, salt and add enough water to just cover potatoes. Bring to a boil, reduce heat to medium low, cover and cook 10 minutes or until tender. Remove from heat and add boullion to dissolve in hot liquid.
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2Meanwhile,in a large Dutch oven, on medium heat, melt butter ( and or olive oil ) and sauté onions, celery, and shredded carrots until tender, about 10-12 minutes. Add flour, stir until smooth; add milk (or half and half) gradually, stirring until thickened
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3Add potatoes and liquid to Dutch oven, stirring, and add remaining spices and heat thoroughly. DO NOT LET BOIL.. Serve with salad and crusty bread for a complete meal.
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