One of the all-time best: GREAT NEW ENGLAND CLAM CHOWDER
INGRDIENTS:
- 2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces)
- 1 cup butter
- 2 tablespoons diced green onions (bulb only)
- 1⁄4 cup flour
- 2 (6 1/2 ounce) cans minced clams (with juice)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon garlic
- 12 ounces half-and-half
- 1⁄2 cup whole milk
- 1⁄3 cup clam juice
- fresh parsley (minced for garnish)
DIRECTIONS:
- Place potatoes in saucepan and cover with water, cook on medium heat until tender.
- Remove potatoes from heat, drain and set aside.
- In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color.
- Add flour to butter and stir briskly.
- Mixture will start to thicken.
- Add half and half a little at a time while stirring briskly.
- Mixture will be creamy and will look like thick cream.
- Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture.
- On medium low temperature bring chowder to a slow boil.
- Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
