Boston Clam Chowder
Experience Boston Clam Chowder, a New England staple. A creamy base, potatoes and clams comprise this indulgent delight
Ingredients
- 2 tbsp olive oil
- 4 carrots
- 3 celery ribs
- 1 leek
- 4 potatoes
- 3 cloves minced garlic
- 2 28 oz bottles bottled clam juice
- 2 6.5 oz cans chopped clams with juice
- 1/2 cup butter
- 1/2 cup flour
- 1 quart half-and-half
- 2 tsp salt
- 1/4 tsp red pepper flakes
- fresh cracked black pepper
Instructions
- First, chop up all of your veggies and garlic. Heat your oil in pot, add your carrots, and saute until slightly tender. Then add in the celery, leek, potatoes and garlic. Pour in your clam juice and diced clams, along with their liquid, and simmer on medium-high heat until potatoes are fork-tender.
- While this simmers, make a roux in a medium saucepan. Start by melting a 1/2 cup of butter, then add a 1/2 cup flour and whisk for a minute. Then, whisk in half and half until all ingredients are combined, stirring constantly throughout the process.
- Once the roux is ready and potatoes are fork tender, pour the roux into the soup, stir until fully mixed, and simmer for a few minutes.
Notes
Clam chowder is best enjoyed with oyster crackers and a garnish of chives.
It's also delicious when eaten out of a bread bowl.
It's also delicious when eaten out of a bread bowl.