This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
706 Calories
Recipe Instructions
Step 1
In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
Step 2
In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
Step 3
Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.
Ingredients
1 teaspoon salt
¾ cup all-purpose flour
½ teaspoon ground black pepper
¾ cup butter, melted
1 cup chopped onion
½ teaspoon white sugar
1 cup diced celery
1 quart half-and-half cream
3 cloves garlic
4 cups peeled and diced potatoes
2 (10 ounce) cans minced clams, drained with juice reserved
