Authentic Clam Chowder
November 20, 2020
In New England, we have the luxury of having the freshest seafood nearby ALL of the TIME. We have 2 dishes that we absolutely need to have every summer but also year round.
Those dishes are:
- Clam chowder (also pronounced CHOWDAH here in New England)
- Clam boils
We are obsessed with finding who makes the very BEST.
My favorite recipe comes from my Dad. Its very simple but it has so much FLAVOR.
If you are feeling fancy, there are so many options to make it a little different.
You can add corn, to make corn chowder. You can also add tomatoes to make it Manhattan chowder. My personal favorite is authentic Clam Chowder.
Please enjoy my family’s version of Clam Chowder!
Comment with additions that make your CHOWDAH the very BEST.
Authentic Clam Chowder
Ingredients
- 3 bottles clam stock
- 2 cans canned clams
- 2 cups half and half
- 3 tbsp butter
- 1 Onion chopped
- 4 Potatoes peeled/chopped (Yukon gold)
- 2 TBSP flour
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
Instructions
- Place 4 TBSP of butter on low heat in a soup pot.
- Add onions, and cook until translucent (2 mins)
- Add 2 TBSP of flour and mix vigorously (make a roux)
- Add in 3 bottles of clam stock
- Add potatoes, (potatoes should be just covered with the clam stock) Cook until almost tender (10mins)
- Add clams to soup
- In a separate bowl, mix half and half and 2 TBSP of flour, mix until smooth
- Add in salt and pepper and stir
- Add half and half to soup when potatoes are done, let simmer until thickened
- Season with more salt and pepper to taste
Notes
- If you like a THICK chowder, add in more cornstarch or flour mixed with a little half and half. Please add the flour or cornstarch in a TBSP at a time and see if its to your liking. You do not want to have to add water to the soup, it will dilute the flavor.
- If you like a more THIN chowder, add in 1 TBSP of flour or cornstarch mixed with a little half and half, instead of the 2 TBSP in the recipe above.
