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Classic New England Clam Chowder

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Ingredients:

  • 2 tablespoons Butter
  • 1 medium, finely chopped Onion
  • 2 cloves, minced Garlic
  • 2 tablespoons All-purpose flour
  • 3 medium, peeled and diced Potatoes
  • 4 cups Fish stock
  • 2 sprigs Fresh thyme
  • 1 leaf Bay leaf
  • 1 cup Heavy cream
  • 2 pounds, cleaned and chopped Fresh clams
  • To taste Salt and pepper
  • 2 tablespoons Chopped fresh parsley
  • As needed Crackers

Instructions:

  1. In a large pot, melt the butter over medium heat then add the onions and garlic. Cook until they are softened and become fragrant.
  2. Stir in the flour, cook for about a minute until it forms a paste with the butter and onions.
  3. Add the potatoes, fish stock, thyme, and bay leaf. Bring the mixture to a simmer, and cook until the potatoes are tender, about 15 minutes.
  4. Discard the bay leaf and thyme sprigs. Stir in the heavy cream and the chopped clams.
  5. Continue to simmer the chowder over low heat until it is heated through. Do not allow it to boil.
  6. Season with salt and pepper to taste. Sprinkle with the chopped parsley before serving.
  7. Serve hot with crackers on the side.