Our good friends got married in New England this fall, and we must’ve had clam chowder for breakfast, lunch, and dinner. I had never made clam chowder from scratch before, and decided to give this recipe from the Food Network a try. I think it’s a winner, and is easy and fast enough to be prepared for a busy weeknight.
New England Clam Chowder
Courtesy of Dave Lieberman at the Food Network
– 2 shallots or 1 medium onion
– 2 celery stalks
– 3 tablespoons flour
– 2 cups chicken stock
– 2 (10 oz.) cans chopped clams in juice
– 1 cup heavy whipping cream
– 2 bay leaves
– 1 pound Idaho potatoes
– Butter or margarine
– Salt and pepper
First, wash, pat dry, and dice up the shallots and celery on a medium-sized cutting board.
Wash and pat dry the potatoes, also. Peel them completely and then dice them up into small chunks.
Heat a large dab of butter or margarine in a large pot over medium-high heat.
Add the shallots and celery to the pot and saute them until softened, stirring often.
Stir in the flour to distribute evenly.
Add the stock, juice from the two cans of chopped clams (be sure to reserve the clams for later), cream, bay leaves, bay leaves, and potatoes, and stir to combine. Bring to a simmer, stirring often, then reduce the heat to medium-low and cook for 20 minutes until the potatoes are tender and easily pierced with a fork.
Add the clams and season to taste with salt and pepper.
Cook the soup for an additional two minutes until the clams are just firm. Serve immediately in single-serving bowls with a side of oyster crackers.
This recipe is absolutely perfect, in that I felt like I was in Massachusetts and Rhode Island all over again. It is perfect for a cold fall or winter night. Both the potatoes and the clams are perfectly tender and seasoned, and the soup is creamy and piping hot.
I adored this recipe and will be making it time and time again. I hope you will give it a try, as well!
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