I am well aware that there are 2 versions of clam chowder. Having relatives in New England automatically makes me a die-hard New England clam chowder fan. I shun the Manhattan version. I’m just not as excited about tomatoes as I am about a cream-based soup!
Drain the juice into a pot and set aside for now:
2 cans minced clams
Add to the pot with the clam juice:
2 c. potatoes, diced
Add enough water to barely cover the potatoes, bring them to a boil, and cook for 15 minutes, or until the potatoes are fork tender.
In a separate, smaller pot, melt:
3/4 c. butter
Add to the butter and cook until fragrant and starting to brown:
1 c. onion, diced
1 c. celery, diced
Whisk into the vegetables and butter:
3/4 c. flour
Then, add gradually while stirring to avoid lumps:
4 c. milk
Add the thickened white sauce with vegetables to the larger pot with the cooked potatoes. Also, add the clams you set aside earlier.
Heat the chowder through and season to taste with the following:
Serve the clam chowder with crackers or fresh bread.
Note: Clams come in several different sizes of cans, so one larger can works instead of the two smaller ones.
And a very important question: Oyster crackers taste great with clam chowder, but is that even allowed?
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