For your reading convenients below you will find all the Cooking Concoctions published in 2019
NEW ENGLAND CLAM CHOWDER
This is an authentic New England clam chowder recipe. It is very creamy, and without the cream! Sure to warm you right up on a cold winter’s day.
1 ˝ sticks unsalted butter divided 4T and 8 T
2 yellow onions, chopped
4 celery stalks, diced
8 boiling potatoes, medium diced(red ones are great)
1 tsp. Kosher salt
1/2 tsp pepper
1 quart clam juice
˝ cup flour
2 cups milk(I use ˝ light cream &1 ˝ milk)
3 cups minced chowder clams
Melt 4T of butter in a large stock pot.
Add onions, cook over medium low heat for ten minutes.
Add the celery, potatoes, thyme, salt, and pepper.
Sauté for ten minutes.
Add the clam juice, bring to a boil, and simmer uncovered till veggies are tender about 20 minutes.
In a small pot, melt the remaining butter (8 T).
Whisk in the flour, making a rue here.
Cook over very low heat for 3 minutes, stirring constantly.
Whisk 1 cup of hot broth (from big pot) then pour mixture back into the stock pot.
Simmer for a few minutes, so broth thickens.
Add the milk and clams, heat gently to cook clams.
Serve hot! Great with some fresh crusty bread or oyster crackers.
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