How to Make White Clam Chowder
Is It Called White, Boston, or New England Clam Chowder?
This clam chowder goes by several different names. Some call it Boston clam chowder, some call it New England clam chowder, and others (myself included) call it white clam chowder. Whatever you call it, don't confuse it with red clam chowder—which is very different although also very delicious (I have a recipe article about that, too).
White clam chowder is so delicious, decadent, and hearty. This particular recipe doesn't take long to make, so you can prepare it on a weeknight after a long day, when you are ready to settle down to a hot and filling meal.
You can serve this soup as an appetizer to the main meal, or you can serve up a big bowl of the soup by itself, with a few crackers on the side.
I don't pretend that this is a diet recipe, but it's not the most fattening food you can eat, either, and you can always cut back on something else during the day.
I hope you will try this chowder! Enjoy.
- 3 (6.5-oz.) cans chopped clams
- 1 1/2 cups water, cold
- 2 medium onions, chopped
- 3 cups potaotes, diced
- 2 tablespoons flour
- 4 tablespoons butter
- 1 2/3 cups heavy cream
- 1/3 cup 2% milk
- 1/2 teaspoon celery salt
- Salt and pepper, to taste
- In a medium saucepan, place clams with the liquid and water and bring to a boil. Then turn off the heat.
- In a large pot, sauté the onions and potatoes with the seasonings and butter. Cook covered for 8 minutes, or until the potatoes are tender.
- Add the flour and cook about 5 more minutes to cook off the rawness of the flour. Add the cream, milk, clams, and about 1 cup of the liquid. Stir until it's hot and begins to thicken. Add the liquid a little at a time until it's just as thick as you want it. Serve immediately.
- Refrigerate leftovers. It is just as good the next day for lunch.
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© 2019 Rachel L Alba