With inspirations from Kat
My step-daughter used to work at a coffee shop which served soup— one of which was clam chowder. My wife loved this soup so much that she asked her daughter to get the recipe from the owner. What we got was the resturant version which is enough for around 20 servings. I reduced the amounts to be able to fit in an average size soup pot.
- New England Clam Chowder:
- 2T Olive Oil
- ½ Yellow Onion
- 2-3 Celery Stalks (De-stringed)
- 2-3 Cloves Garlic
- 3 12oz cans of Baby Clams
- 2-4 Yukon Gold Potatoes
- 1 Pint Heavy Whipping Cream
- 2T Butter
- 2T Flour
- 1-2 stalks Italian Flat Parsley
- White Pepper
- On Medium Heat, cover the bottom of your soup pot with Olive Oil
- Chop the onion, celery, and garlic and add to pan.
Try not to let them get browned
- Drain the clams.
Save the juice
- Refigerate the clams while preparing the soup base.
- Add the clam juice to the vegetables.
- Cover and simmer on low.
- Peel and dice the potatoes.
- Add potatoes to clam/vegetable stock.
- Add enough water to cover potatoes by about an inch.
- Bring to a gentle boil, then simmer on low.
- When potatoes are tender, add the whipping cream.
be sure to stir to avoid a skin
- Add the almighty clams to the chowder and continue to simmer on low.
- Mix the butter and flour together to form a smooth paste.
- Stir the blended butter into the chowder stirring thoroughly.
- Add the minced parsley and white pepper to taste.
No need to add salt— there is enough salt in with the clams