New England Clam Chowder

Teresa Ambra

This sensational New England-style Clam Chowder is chocked full of minced clams, red potatoes, celery, leeks, shallots, and garlic in a rich, cream sauce seasoned to perfection. It's marvelous comfort food for fall and terrific for company dinners. Gluten free.

5 from 1 vote

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Main Dish, Soups, Stews & Chowders

Cuisine New England

Servings

Calories 701 kcal

Equipment

1 large Dutch Oven or stock pot
1 sharp knife to cut vegetables
1 large sauce pan to par-boil potatoes
measuring cups
measuring spoons
1 vegetable peeler
1 colander

Ingredients

39 oz. cans minced clams (six 6.5-oz. cans) plus ½ to ¾ cup reserved juice
1 small onion diced or 2-3 small shallots
3 large red potatoes cubed (unpeeled)
2 ribs celery diced
1 leek green top removed, washed thoroughly, quartered and sliced
3 cloves garlic minced
1 qt. heavy cream
1 qt. half-and-half cream
1 cup unsalted butter (2 sticks)
1 cup all purpose flour or gluten free flour (or more if necessary)
1 tbsp. parsley more if desired
1/2 tsp. celery salt
1/2 tsp. Mrs. Dash seasoning (regular)
1 1/2 tsp. sea salt
3/4 to 1 tsp. ground black pepper
1 tbsp. chives
1/2 to 1 tsp. Old Bay Seasoning depending on your preference

Instructions

In a large Dutch oven, add butter and heat; sauté celery, leek, onion and garlic.
Parboil potatoes in a small saucepan of water. This will probably take 10 minutes or less.
Cook until potatoes are just barely done – not until they are mushy!
Stir flour into veggie mixture, probably starting with about 1 cup.
Add more if necessary to make the mixture almost to the dry point.
Begin whisking in cream slowly and work into paste mixture.
Whisk in half and half about 1/8 cup at a time until all is worked in and a sauce type texture is formed.
Drain potatoes in colander and add to sauce mixture.
Add clams and clam juice.
Sprinkle with parsley, chives, celery salt, Old Bay Seasoning and Mrs. Dash seasoning and stir in.
Add salt and pepper.
Heat through, about 20 minutes or so.
Check seasonings. Add more if necessary, to your taste.

Notes

NOTE: This will not turn out as well if you replace the cream and half-and-half with milk. The texture will break down while heating since there is not enough fat solids in 2% milk to hold its consistency.

NOTE: To get the consistency and taste necessary, don't eliminate the leeks or Old Bay Seasoning. If necessary, go out and buy some to make this recipe!

NOTE: We prefer this chowder very thick, but if you prefer it thinner, you can add more half-and-half or minced clam juice.

NOTE: You need the equivalent of three cups minced clams. Don’t go just by the weight of the can. A 6.5-oz. can of minced clams yields about ½ cup minced clams and about ½ cup clam juice. A 10-oz. can whole clams yields about 1 cup minced clams.

NOTE: Be sure to rinse and drain the clams well with water before adding to the stock pot.

NOTE: This can be made with either regular all-purpose flour or gluten free flour with good results either way.

Nutrition

Calories: 701kcalCarbohydrates: 34gProtein: 22gFat: 54gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 185mgSodium: 466mgPotassium: 719mgFiber: 2gSugar: 7gVitamin A: 2517IUVitamin C: 13mgCalcium: 208mgIron: 3mg

Keyword clams, gluten free, main dish, potatoes, soup

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