I was raised on a good dose of love, adventure and clam chowder. Growing up in New England, “chowda” was a staple and no one did it better than a company called Chowder Heads. Many have tried (my mom included) but few have succeeded in capturing the perfectly creamy, sweet, amazing taste that Chowder Heads has somehow mastered.
However, in my small apartment kitchen, on a rainy Sunday, with a few old Italian tunes playing in the background, magic kind of, sort of, almost happened. If I’m being honest, I pretty much measured out a bunch ingredients that I thought made sense, added them to a pot and hoped they came out like I imagined they would. Lucky for me, they did. The result was a perfectly thick, creamy, indulgent bowl of New England Clam Chowder, worthy of sharing here on the blog.
- 3 tbsp flour
- 1/2 stick butter
- 2 small potatoes, chopped into cubes
- 3/4 of a spanish onion
- 1 leek (chopped up to the green portion)
- 1 stalk of celery
- 2 cans of whole clams, drained
- 1/2 c clam juice
- 1 1/2 cups half & half
- 1/2 c milk
- 1 c heavy cream
- salt and pepper to taste
Set a sauce pan over medium heat and place butter in the bottom to melt. Add onion and leek and cook on low until translucent. Sprinkle a tablespoon of flour over the mixture and stir to coat. Add celery and potatoes to the pot and continue to cook. Potatoes should eventually get mushy but not lose their shape. Cook on low for 2-3 minutes, add a bit of salt and pepper, then sprinkle another tablespoon of flour and turn to coat. Add the clams and clam juice, simmering on low. Add the final tablespoon of flour and stir.
Simmer until the clam juice has disolved, then add the half and half, milk, and heavy cream. Stir well to combine, then cook on low for 30 minutes, stirring occasionally. Serve the chowder hot, garnished with oyster crackers and pretend you’re a New Englander!