With cold weather just around the corner, nothing will warm you up quite like a bowl of soup. Clam chowder is one of my favorite soups. I like both varieties, but I decided to make the New England style for the cold and rainy day it was. This recipe is very easy, but it’s best to prepare your ingredients first, so you aren’t running around as much once you begin. If you would like a whiter soup, be careful not to cook your onion too high and be careful not to burn your butter or your flour shortly after. Once you add your remaining ingredients, be sure to stir very often, and if possible almost constantly. The soup will quickly form a skin on top if left alone, and a skin on the bottom will begin to forms if left even longer. Serve this soup with crackers, toast, or a half sandwich for a very filling meal. This recipe makes 4 servings of soup.
What You Will Need
- 1-2 Cans of Minced Clams (6.5-10 Oz)
- 4 Medium Potatoes Peeled and Cubed, about 2-3 Cups
- 2 Tbsp Butter
- 1 Medium Onion Diced, about 1 Cup
- 2 Cups Chicken Stock
- 3 Tbsp Flour
- 1 Can Evaporated Milk, 12 oz
- Dutch Oven/Small Stock Pot
- Wooden Spoon and Ladle
- Salt and pepper to taste
Directions
- Prepare your ingredients. Place your pot over medium heat. Add your butter and onion until the onion is tender. Add your flour then cook stirring constantly for 2 minutes, until flour has become a paste with the butter.
2. Add your potatoes, chicken stock, evaporated milk, and the liquid from your clams. Heat to a simmer, then cook over low for 20 minutes stirring every 2-3 minute. Be sure to scrape to bottom to prevent burning.
3. Finally, add your minced clams. Cook for another 2 minutes. Remove from heat, and let cool 5 minutes before serving.
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