Clam Chowder


Clam Chowder

Clam Chowder

New England style clam chowder is a hearty, warming option for cold and rainy weather. Or hot and sunny days.


  • 1-2 tablespoons butter
  • 2 celery ribs, finely diced
  • 1 small onion, finely diced
  • 1 1/2 cups chopped potatoes
  • 1 cup water
  • 1 8-ounce bottle clam juice
  • 1/4 cup flour
  • 1 1/2-2 cups half and half or heavy cream
  • 13 ounces chopped clams, with their juice
  • 2 tables fresh parsley, chopped (1 tablespoon if using dried)
  • salt and pepper to taste
  • 1/2 cup corn kernels


  1. In a heavy pot, melt the butter. Add the celery and onion, and sweat until almost translucent.
  2. Add the potatoes, and cook another 2-3 minutes.
  3. Stir in the water, clam juice, and pepper. Bring to a boil, uncovered. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
  4. In a bowl, combine the flour and 3/4 cup of half and half or heavy cream until smooth. Slowly whisk it into the chowder. Return to a boil and cook for 2-3 minutes, or until thickened, stirring constantly.
  5. Stir in the corn and simmer until tender.
  6. Add the clams and parsley. Add remaining half and half or heavy cream to adjust to desired consistency. Simmer to heat through, but do not allow to boil.
  7. Adjust seasonings and serve immediately.


Frozen hash browns are a good option for potatoes.

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