Good Ole New England Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For a lighter version, replace the cream with an equal amount of milk. You can also omit the flour entirely, or just use less, for a thinner chowder.. Ingredients:
1/2 cup butter |
2 cups chopped onions |
2 cups chopped celery |
1 cup chopped green bell peppers |
2 cloves garlic, chopped |
2 teaspoons dried thyme |
1/2 cup flour |
1 cup white wine |
three 8 oz. cans clam juice |
three 12 oz. cans chopped clams |
1 quart milk |
2 cups cubed peeled potatoes |
3 cups heavy cream |
1/4 cup chopped parsley + 1 tablespoon for optional garnish |
salt & pepper, to taste |
oyster crackers for garnish (optional) |
Directions:
1. In a 5-quart soup pot melt the butter over medium heat.
2. Add the onions, celery, green bell peppers, garlic, and dried thyme. Sauté until tender.
3. Add the flour and cook for 3-4 minutes.
4. Add the wine, clam juice, milk, and heavy cream; stir to combine and bring to a boil.
5. Reduce to a simmer and add the clams and potatoes. Cook until potatoes are tender (5-10 minutes).
6. Salt and pepper to taste.
7. Stir in the 1/4 cup of chopped parsley.
8. For optional garnish, sprinkle with oyster crackers and 1 Tablespoon of chopped parsley and serve.
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