Stew's Award-Winning New England Clam Chowder
Elizabeth McKay
ingredients
- 1 stick butter
- 1 1/2 cups diced onion (about 2 medium onions)
- Salt and freshly ground black pepper to taste
- 1 cup flour
- 1 14-ounce can or jar clam juice
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups cubed potatoes, peeled (about 4 medium potatoes
- 1 28-ounce can of chopped clams
directions
- 1
1.In a soup pot over medium heat, melt the butter. Add the onions and the black pepper. SautÈ until translucent. Add the flour andmix well.
- 2
2.Add the clam juice and mix well. Add the milk and cream and bring to a boil.
- 3
3.Add the potatoes and cook over medium-high heat until they start to soften — don’t cook them too much or they will become mushy by the time you eat them. Add the clams and simmer for 5 minutes. Season to taste — very important!
Source: Stew Leonard's
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