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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.