October 8, 2020

New England Clam Chowder

New England Clam Chowder
Some people are New England fans, while others are die hard Manhattan fans. I love both in different ways. When I feel like I want comfort food though, I’m New England Clam all the way! Serve this with some warm crusty bread and you’ve got yourself a meal!
Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Main Course, Side Dish
Cuisine American
Servings 4


  • 8 cups clam juice
  • 1 large potato, about ¾ cup small dice
  • 8 tablespoons butter
  • 1 large onion, about 1 cup small dice
  • 1 celery stalk, about ½ cup small dice
  • 1 carrot, about ½ cup small dice
  • ½ cup all-purpose flour
  • 4 sprigs fresh thyme
  • ¾ cup heavy cream
  • 8 oz canned clams without liquid
  • Salt, to taste
  • Ground white pepper, to taste
  • 1 tsp Tabasco sauce, or to taste
  • 1 tsp Worcestershire sauce, or to taste
  • Fresh parsley, for garnish


  • Simmer the potatoes in the clam liquid until nearly cooked through. Strain and reserve the potatoes and the liquid.
  • While the potatoes are simmering, heat the butter in a large heavy-bottomed pot.  Add the onions, celery and carrots, and sweat until translucent, about 3 minutes.
  • Add the flour and cook until slightly golden.
  • Add the clam liquid to the roux, whisking away any lumps.
  • Add the thyme and simmer for about 20-25 minutes or until the carrots are tender.
  • Using a ladle, temper the cream to prevent curdling (remove some of the soup and add it to the cream in a liquid measuring cup.  Then pour it back into the soup)
  • Add the clams and potatoes, and season to taste with salt, pepper, Tabasco sauce and Worcestershire sauce.  Remove the thyme.
  • Garnish each serving with fresh parsley.
Keyword one-pot-meal, pescatarian
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