Moms clam chowder
A creamy New England clam chowder with potatoes, clams, and a touch of herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups diced red potatoes about 2 medium potatoes
- 1 tablespoon olive oil for sauté
- 0.25 cup chopped green onions green and white parts
- 1 clove garlic minced
- 0.25 cup unsalted butter divided
- 0.25 cup all-purpose flour for roux
- 1 cup half and half or whole milk
- 4 cans chopped clams (with juice)
- 1 jar clam juice 8 oz
- 1 teaspoon salt to taste
- 0.5 teaspoon pepper freshly ground
- 0.25 teaspoon dried basil
Instructions
Preparation Steps
- Cube the red potatoes and boil in salted water until fork-tender, about 8 to 10 minutes. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped green onions and minced garlic; sauté until fragrant, about 2 minutes.
- Stir in butter until melted, then whisk in flour to make a light roux. Cook 1 to 2 minutes, stirring constantly.
- Slowly whisk in half and half, stirring constantly, until smooth and slightly thickened.
- Pour in clam juice and the juice from the canned clams; bring to a gentle simmer.
- Add the potatoes and clams; simmer 3 to 5 minutes until heated through. Season with salt, pepper, and dried basil.
- Serve hot with crusty bread or oyster crackers.
Notes
A family favorite creamy clam chowder with potatoes and clams.