I've been itching to make clam chowder for quite some time now but never really found the time to. If you've been following my blog you know the three things I blog most about are Japanese restaurants, cupcakes and soups!
This recipe is simple, delicious, rich and creamy; perfect for a chilly night!
(I only have lactose free milk at home so I just used that and it turned out fine!)
1/2 Cup Butter
2 medium Onion, cut into ½-inch dice
3 Celery stalks, cut into ½-inch dice
2 medium Carrots, cut into ½-inch dice
1 Cup Corn, frozen (optional)
1/4 Cup Flour
2 baking potatoes, peeled, cut into ½-inch dice
3 Cups 1% Milk
2 (6-ounce) cans Clams, strained & juice reserved
1/4 Cup Parsley, minced
1/2 Cup 10% cream
2 ½ teaspoons kosher salt, or to taste
1/2 teaspoon ground black pepper
1. Melt the butter in a large pot. Add the onions, celery and carrots and cook over medium low heat until tender, about 15 minutes. Stir occasionally.
2. Add flour and whisk to mix well, about 1 ½ minutes. Add potatoes, milk, reserved clam juice, half of parsley and whisk thoroughly. Bring to a boil, reduce heat and simmer, covered, until the potatoes are tender, 10 to 20 minutes.
*be careful of you don't scorch the bottom of your pot. Milk burns quite easily.
3. Add clams, corn and simmer for 10 minutes.
4. Add the 10% cream, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes longer.
5. Save about 2 tablespoons of the remaining minced parsley in a small bowl for garnish, and add the rest to the chowder. Stir well.
6. Serve in warm bowls and garnish with reserved minced parsley, eat with any kind of crusty bread.