The Creamy, Dreamy New England Clam Chowder We Cannnot Get Enough Of

The New England Clam Chowder we can’t get enough of.

"When I served this New England clam chowder to my husband, Brian, he looked at me like I'd just discovered fire. 'Where have you been hiding this soup magic?' he asked. Apparently, my kitchen had been keeping its clam chowder secrets better than Area 51. Now, I'm the proud chef of a dish that's convinced my husband I'm a culinary wizard."

You’ll love this dreamy clam chowder. It’s hearty - filled with tender briny clams, and a creamy broth that tastes like velvet feels. It’s the perfect soul-soothing dish for chilly days.

Ingredients

1 1/2 sticks butter

2 yellow onions, medium-diced

4 celery stalks, medium-diced

4 cups medium-diced russet potatoes

1 1/2 tsp minced fresh thyme leaves

1 tsp salt

1/2 tsp freshly ground pepper

4 cups clam juice (3 bottles plus reserved liquid from drained clams)

1/2 cup all purpose flour

1 cup milk

1 cup half and half

6, 6.5oz cans chopped clams in clam juice

Directions

Melt 1/2 stick of the butter in a large stock pot. Add the onions and cook over low heat until translucent. Add celery, carrots, potatoes, thyme, salt and pepper. Sauté for approximately 10 minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender.

Melt the remaining stick of butter and add the flour to make a roux. Wisk and cook for about 3 minutes. Add a cup of the hot broth and incorporate. Return the mixture to the cooked vegetables and simmer until the broth is thickened.

When ready to serve, add the milk, half and half together with the clams and heat through.

Serve in a pretty, warmed bowl, with a piece of crusty bread.

Enjoy.