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
- In a heavy pot, melt the butter. Add the celery and onion, and sweat until almost translucent.
- Add the potatoes, and cook another 2-3 minutes.
- 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.
- 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.
- Stir in the corn and simmer until tender.
- 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.
- Adjust seasonings and serve immediately.
Frozen hash browns are a good option for potatoes.
copyright Ida Walker