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New England Clam Chowder

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 30 min
  • $$
Gatheredtable
from Mary, Gatheredtable Founder

Ingredients

  • 1 medium sweet onion, chopped
  • 1 medium green bell pepper, diced
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1 pound yukon gold potatoes, peeled and diced
  • 19.5 ounces canned chopped clams
  • 2 tablespoon salted butter
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups heavy cream
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons black pepper
  • 1 bay leaf

Directions

Prep: 1. Chop onion, pepper, celery, carrots, and potatoes. Make: 1. Put just the juice from the canned clams in a pot, add potatoes and boil. 2. Heat butter and oil in a large saute pan. Add onion, pepper, celery, and carrots, and sauté 5-6 minutes. 3. Add clam juice/potatoes mix to the sauté pan. 4. Stir in clams, cream, salt, pepper, bay leaf and simmer for 5 minutes.

Notes

If you want to take this up a notch add in up to 4 pounds of fresh clams! While the soup is simmering, boil water in another pot, and steam fresh clams until open. To serve: stir in fresh clams.

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