Simply New England Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I tried many clam chowder recipes I've found, then created this one myself after all the others failed. My daughter and I love it. UPDATED & PERFECTED: I got a clue from an old cook and finally perfected this simple recipe! Read more ! (I do admit that I don't actually measure anything, but I think the ingredient amounts below are close enough.) Ingredients:
1 large can of chopped clams |
2 cups of skim or 1% milk |
3 pats butter |
2 tablespoons flour |
2 tsp kosher salt |
1 tbs fresh ground pepper |
1 tsp old bay seasoning |
2 tsp cayenne pepper |
1 medium potatoe |
1/2 finely chopped onion |
4oz cream cheese |
Directions:
1. Melt the butter in a saucepan over medium heat. Add the onions just before the butter is fully melted and sautee them briefly. Turn down to medium-low heat and slowly whisk in the flour until you have a nice, thick base.
2. Whisk in the milk. It won't be as thick as it will get in the end. Add the cream cheese - this is the real clincher for a perfect clam chowder! Peel (peel!!) potatoes and cut into bite-sized pieces. Add to the pan. Add in all other ingredients to the pan and stir. Make sure you also add all of the juice from the can of chopped clams.
3. Let simmer for about 18 minutes, stirring as needed. (If you don't stir it sometimes, you'll end up with a mess at the bottom and a harder time cleaning the pan!) I sit on a stool and read as I stir. Serve with oyster crackers.
4. Old Bay Seasoning can usually be found in your grocery seafood department or spice section. The taste before I added the cream cheese was right, but the consistency was off. No amount of flour or corn starch can make it right, but that half-block of cream cheese nailed it!
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