dinner · everyday
New England clam chowder
Creamy chowder of Yukon Gold potatoes, onion, celery and canned chopped clams in a thyme-scented milk base thickened with flour. A pantry soup in 35 minutes.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk, wheat and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the potatoes into half-inch cubes and finely chop the onion and celery. Drain the clams over a measuring cup, then top up the clam juice with water to make 250 ml.
-
2
Melt the butter in a saucepan and cook the onion and celery over medium heat 5 minutes. Stir in the flour for a minute, then whisk in the diluted clam juice a little at a time.
-
3
Add the potatoes and thyme and simmer 10–15 minutes, until the potatoes are tender. Press a few potato pieces against the pot's side to thicken the soup.
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4
Pour in the milk, add the clams and warm through gently without boiling. Remove the thyme stems, season with black pepper and serve.
