This creamy clam chowder recipe is different others I have found. This one difference is what makes this soup have a classic clam chowder flavor.
- 1 Tbs Butter
- 3/4 Cup finely chopped Onions
- 3/4 Cup chopped Celery
- 2 1/2 Cups small diced Potatoes
- 3 (6.5 oz) Cans Chopped Clams (See note at end)
- 1 (8 oz) Bottle Clam Juice
- 3 Tbs Butter
- 3 Tbs Flour
- 1 quart Half and Half slightly warmed
- 1 tsp Salt
- 1/4 tsp White Pepper
- In a 3 to 4 quart soup pot melt 1 Tbs. Butter. Saute’ the onions and celery until they are half cooked. Add the potatoes. Drain the clam juice from the clam cans over the potatoes. DO NOT add the clams yet. Pour enough of the bottled clam juice over the potatoes to cover them. Simmer until the potatoes are done.
- While the potatoes are simmering, prepare the white sauce. In a small pot, melt the 3 Tbs. Butter and whisk in the flour. Add the slightly warmed half and half a little at a time, whisking constantly until smooth and all the half and half has been added. Remove the sauce from the heat and add it to the potatoes once they are done. Stir in the clams, salt and pepper.
- You are now ready to serve or you can refrigerate the soup overnight and reheat and serve the next day.
Important Tip: Line a strainer with a paper towel and pour the clam juices through it. The paper towel with catch any sand that’s in the juice keeping it out of your soup.
Important tip #2: Just a word about canned clams here. Don’t buy whatever is least expensive or off brand clams. In my experience, cheap, non-name brand clams have chewy, tough clams and quite a bit of sand in them.
Keywords: new england clam chowder, clam chowder