New England Clam Chowder
Servings 0
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups potatoes diced
- 1 cup heavy cream
- 2 6.5-ounce cans chopped clams, drained
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1/4 cup freshly chopped parsley for garnish
Instructions
- 1. In a large pot over medium heat, melt butter.
- 2. Add onion, garlic, and celery and cook until softened, about 5 minutes.
- 3. Add flour and whisk until lightly browned.
- 4. Slowly pour in the chicken broth, whisking constantly.
- 5. Add potatoes and bring to a boil.
- 6. Reduce heat to low and simmer for 15 minutes.
- 7. Add heavy cream, clams, thyme, and parsley and simmer for an additional 10 minutes.
- 8. Season with salt and pepper, to taste.
- 9. Serve garnished with fresh parsley.
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