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Clam Chowder III
Clam Chowder III
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy New England clam chowder with potatoes, celery, and garlic, thickened with a rich blend of flour, butter, and half-and-half.
Ingredients:
  • 1 cup chopped onion
  • 3 cloves garlic
  • 4 cups peeled and diced potatoes
  • 1 cup diced celery
  • 2 (10 ounce) cans minced clams, drained with juice reserved
  • 1 quart half-and-half cream
  • 0.5 teaspoon white sugar
  • 0.75 cup butter, melted
  • 0.75 cup all-purpose flour
Instructions:
  • Blend together onion, garlic, and water in a blender until smooth. Then, set aside.
  • Combine potatoes, celery, salt, pepper, onion mixture, clam juice, and enough water to cover in a large pot. Bring to a boil, then simmer until potatoes are soft, about 20 minutes.
  • Mix in the half-and-half and sugar until incorporated. Whisk together the melted butter and flour, then add them to the soup mixture. Cook and continue stirring until the soup thickens. Gently fold in the clams and adjust the seasonings to taste.

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