Bryan doesn’t like soup much. He thinks soup is too hot. But clam chowder is the only exception. Clam chowder is creamy and little thick with layers of flavors. I always want a bowl of clam chowder when I was at a diner or pier. Don’t let it fool you. This soup is pretty easy to make. It can be done in about an hour. Then, you serve this with some garlic bread. Hard to resist!
New England Clam Chowder (Adapted from Dave Lieberman via Foodnetwork.com)
6 – 8 servings
- 1 pound red potatoes (cut into ½-inch cubes)
- 3 (6.5-ounce) cans chopped clams in juice
- 2 cups chicken broth
- 1 medium onion (finely diced)
- 2 celery stalks (cut into 1/4-inch pieces)
- 1 cup heavy cream
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- ground black pepper
- For the canned clams, separate the juice and clams in two bowls. Set aside.
- In a large pot over medium high heat, melt the butter. Stir in onion and celery and cook until softened, stirring often. Mix in the flour and cook for 1 minute. Add the clam juice, broth, heavy cream, and bay leaves. Bring to a simmer while stirring consistently. The mixture will thicken. Add the potatoes and bring back to a simmer. Reduce heat to medium-low and cook for 25 minutes, stirring often. Add the clams and cook for 2 minutes. Season with salt and pepper to your own taste. Serve immediately.
- I like using red potatoes, but you can use Idaho potatoes or anything you like.