New England Clam Chowder
This hardy clam chowder is sure to warm your body inside and out! The addition of dill and herbs de Provence add layers of flavor that are new to this style of dish. Chowders are so versatile that they can be served in hot or cold weather!
PREP TIME: 30 minutes
COOK TIME: 15 minutes
YIELD: 3 quarts
- 18 ounces clams in their own juices
- 1 1/2 cup chopped onion
- 1 1/2 cup chopped celery
- 3 cups peeled potatoes, diced very small
- 8 oz clam juice
- 1 1/4 cup butter
- 1 1/4 cup all-purpose flour
- 1 tablespoon salt
- 3/4 tsp cracked pepper
- 4 cups half and half
- 2 cups heavy cream
- 1 tablespoon Herbs de Provence
- 1 1/2 tablespoon dried dill
- 1 tablespoon garlic powder
- 1 1/2 tablespoon thyme
- ¼ cup of chives (garnish)
- ½ cup pancetta (optional)
Method of Preparation
- Separate clams and their juices. Chop clams and set both aside
- In a large pot, add onions, celery, potatoes, and the separated clam juice. Cover mixture with the bottled juice.
- Bring to a boil, reduce heat and simmer.
- In a separate pot melt the butter on medium, whisk in flour until smooth. Let cook for 30 seconds, season with salt and pepper.
- Add heavy cream and half and half to the flour mixture, stirring constantly until there are no lumps. Stir in Herbs de Provence, dried dill, garlic powder, and thyme.
- Pour the cream mixture into the vegetables. Add the chopped clams and simmer for 10 minutes or until the potatoes are tender.
- Garnish with chives and pancetta, serve, and enjoy!
The process of cooking a mixture consisting of equal parts butter and flour is called making a roux. Making a roux is one of the most used thickening agents to soups and sauces. Another way to thicken your clam chowder is to grate raw potatoes into the soup and allowing that to cook down. If soup becomes too thick, it can be thinned out with more half and half or more clam juice, just be sure to mix in well and on medium low heat.