Cup Of Clam Chowder Recipe

Time45m

Serves4

NEW-ENGLAND STYLE, OYSTER CRACKERS & PARSLEY

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Ingredients

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Seafood and Broth

1 1/2 cups clam juice

Dairy

1 1/2 cups Milk

Aromatics and Thickener

Vegetables

Seasonings and Garnish

Method

Base and Aromatics

Melt butter

In a heavy-bottom pot, melt the butter over medium heat until foamy.

Cook aromatics

Add the onion and celery and sauté until softened and translucent, about 4-5 minutes.

Make roux

Sprinkle the flour over the vegetables and cook, stirring, for 1-2 minutes to form a light roux.

Cooking the Chowder

Add liquids

Slowly whisk in the clam juice, milk, and cream; bring to a gentle simmer.

Add potatoes

Stir in the diced potatoes and simmer until they are tender, about 10-12 minutes.

Add clams

Fold in the chopped clams and simmer for 2-3 minutes just until heated through.

Finish and Serve

Season

Season with salt and pepper to taste. If the chowder seems thick, thin with a splash more milk.

Garnish and serve

Ladle the chowder into cups or small bowls. Garnish with chopped parsley and serve with oyster crackers on the side.