My Mom's Creamy New England Clam Chowder Recipe Is the Best by Ann Marie Patitucci
My dad is obsessed with New England clam chowder. My mom’s recipe book contains countless chowder recipes from over the years. But Dad's absolute favorite is my cousin Jenny’s recipe, which my mom has modified, in order to make it thicker per his preference.
This clam chowder is one of his all-time favorite soup recipes, which he’s happy to eat all year long.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
- 5 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 1/2 cup butter, melted
- 1 cup flour
- 6 cups half and half
- 3 cans (6.5 ounces each) clams, chopped and undrained
- 3 stalks celery, chopped small
- 2 - 3 teaspoons salt, or to taste
- 1/2 teaspoon pepper
- 5 tablespoons fresh parsley, minced
Here’s how to make it:
- Place potatoes in large saucepan and cover with water. Bring to a boil. Reduce heat, cook and cover for 10 to 15 minutes or until tender.
- Meanwhile, in a soup pot or Dutch oven, sauté onions, celery and butter on low-medium heat until tender. Add flour and stir until smooth, making a roux. Gradually add half and half. Bring to a boil. Lower to medium heat, stirring until thickened, approximately 8 minutes.
- Drain potatoes and add to pot. Add clams and remaining ingredients. Heat between low and medium heat until heated through (if the heat is too high, the bottom of the pan will burn and the chowder will taste burned).
Note: If the chowder is too thick for your taste, add more half and half or milk.
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