This New England favorite is a breeze to make wherever you live. There are quite a few ingredients, but you’ll find that most are already in your pantry.
Why Try? This is a creamy, comforting chowder that’s perfect for sharing with your family on a raw winter day with a fire in the fireplace—or a Friday lunch in Lent.
- 2 (10-oz.) cans whole baby clams, drained, juiced reserved
- 6 tablespoons butter
- 2 cups chopped onion
- 1 cup chopped celery
- 2 tablespoons chopped garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup flour
- 4 cups water
- 4 red skinned potatoes, unpeeled, diced
- 1 pinch nutmeg
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon hot sauce
- 2 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh chives, finely chopped
- 1 Melt butter in large soup pot.
- 2 Sauté onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.
- 3 Add flour and cook, stirring constantly, for 2 minutes over medium heat.
- 4 Add clam juice and water and bring to simmer. Let simmer for 15 minutes.
- 5 Add potatoes, nutmeg, Worcestershire, hot sauce; simmer for another 12 to 15 minutes or until potatoes are tender.
- 6 Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency.
- 7 Add chives and serve immediately.