New England Clam Chowder

Boston, MA 02112, USA




3 cans clams (6.5 oz) minced

1 pc onion (medium size) minced

2 stalks celery diced

2 pcs potatoes (large size) cubed

2 cups water

3/4 cup butter

3/4 cup all-purpose flour

1 quart half-in-half cream

1 tsp salt

1 tsp ground black pepper

1 tsp parsley flakes


1. In a large skillet over medium heat, put onion, celery, and potatoes. Drain juice from clams and then add water. Cook for 15 minutes then remove and set aside.

2. In another saucepan, melt the butter. Add all-purpose flour then whisk until smooth. Slowly pour cream and stir constantly. Cook for 5 minutes.

3. Add vegetables and clam juice mixture. Simmer for 5 another minutes.

4. Ready to serve!

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