new england clam chowder

The thickest, creamiest, best-tasting homemade clam chowder you’ve ever had. Easy to make and delicious.

1 Tbsp butter
1 small white onion, chopped
1-2 stalks of celery, chopped
3 Tbsp flour
1 tspn thyme
1 cup clam juice

1 tspn white pepper
2 cups potatoes, diced (about 2 medium potatoes)
4  6.5-oz. cans chopped clams or 1 1/2 cups fresh chopped clams
3 cups milk

In a 4-quart pot, melt butter over medium heat. Add diced onion and celery. Sauté until tender and translucent. Add flour to thicken. Add clam juice, white pepper, potatoes and herbs.

Simmer about 30 minutes to soften potatoes and incorporate flavors. Add milk and chopped clams.

Bring to boil. Remove from direct heat. Salt and more pepper to taste. Serves 4.

Recipe from The Knolls / A Bethel Community
55 Grasslands Rd. in Valhalla, NY; 914-721-0855

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