Ingredients
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1/2 Pepper Green Bell PepperChopped
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1/2 Pepper Red Bell PepperChopped
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2 sticks CeleryChopped
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1/2 onion OnionChopped
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4 medium Red PotatoChopped into cubes
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5 tablespoons Butter
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5 tablespoons Flour
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3 6.5 ounce cans ClamsChopped
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2 1/2 cups Clam Juice3 jars of clam juice
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1 1/2 to 2 cups Heavy Cream
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3-5 drops Tobasco
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To taste Black and White
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2 teaspoons Thyme
Directions
I’ve always loved a clam chowder that is rich and creamy. I’ve always loved clam chowder. It doesn’t matter whether it is New England Clam Chowder (white) or Manhattan Clam Chowder (red) I love it. Whenever it’s on the menu, it’s on my bill. This New England Clam Chowder recipe is one of my favorites. It’s simple to make from scratch if you have the ingredients available. You can have it from cutting board to table in less than 45 minutes. I promise you that this will impress anyone you serve it too. Yes, it’s that good.
In case I have a whim to make New England clam chowder I always have Bell Peppers and onions in my house. I also keep heavy whipping cream on hand (I never know when one of my employees is having a birthday and I have to make them a dessert). The only thing many may not have on hand is chopped clams and clam juice. But, if you look in my pantry today, last month or last year you will find at least three cans of chopped clams and three jars of clam juice. I’m always ready to make this when the mood strikes and even though I live in a little area of the USA that gets pretty darn hot in the summertime and that rarely, if ever, gets snow, ice or sleet in the winter.
Since New England Clam Chowder is cream based recipe, I recommend you serve it in the fall and winter when comfort foods are all the rage. You can serve for lunch, or as a side for dinner, or just have a light dinner and serve it with a fresh hot loaf of sour dough bread. I will admit to getting hungry as I type this out.
Steps
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1
Done
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2
Done
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Add a few tablespoons of olive oil to a Dutch oven. Heat up to medium high. Add chopped onions, peppers and celery. Cook until softened/translucent (about 3-5 minutes). Add the red potatoes and turn the heat to medium low. |
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3
Done
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While the potatoes and veggies are cooking, heat another small skillet. Turn the heat to medium and add butter. When the butter is melted, while whisking add flour. This will create the roux that will be the soup thickener. |
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4
Done
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Add Clam juice, cream and roux to the pot with the veggies. Leave the heat at medium low. Stir until everything is incorporated and the liquid starts to thicken. |
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5
Done
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Add the chopped clams with all their juices. Then add ground Thyme, Tabasco and black and white (to taste) |
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6
Done
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Stir all the ingredients together. Reduce heat to low and let the soup simmer for 20-60 minutes (until potatoes are cooked). Serve with a nice piece of sour dough bread and butter, crackers or croutons. |
