New England Clam Chowder
This classic New England Clam Chowder made with savory clams and potatoes is a must-have foodservice menu item.
Ingredients
- 2 (6.5 oz) cans Chicken of the Sea® Chopped Clams, with juice
- 2 tablespoons unsalted butter
- 1 cup small yellow onion, diced
- 1 medium garlic clove, minced
- ¼ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups bottled clam juice
- 1 pound russet potatoes, peeled and cut into medium-sized cubes
- ⅓ cup heavy cream
- Salt and freshly ground black pepper to taste
Instructions
- Set a strainer over a medium bowl. Pour the clams through the strainer and transfer them to a small bowl. Set aside.
- Melt butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion has softened, about 8 minutes.
- Add the garlic and thyme and cook, stirring occasionally, about 1 minute.
- Sprinkle in the flour and cook, stirring occasionally, about 2 minutes.
- While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice.
- Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan.
- Reduce the heat to medium low, add the potatoes, and bring to a simmer.
- Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Stir in the cream and reserved clams and return to a simmer. Taste and season with salt and pepper as needed. Serve hot.
