This thick & hearty New-England style clam chowder is loaded with potatoes, onions, and tender clams. It is easy to make at home and ready in less than an hour!
2poundspotatoes, cut into half inch cubes (about 3-4 medium), peeled if desired
1canchopped clams (51 oz), drained, reserving juice. You should have around 3 cups clam juice and 4-5 loosely packed cups of chopped clams. See recipe notes below.
2cupshalf-and-half
⅔cupflour, or as needed
1cupwater, or as needed
½teaspoonsalt, or to taste
Instructions
Melt the butter in a large pot. Add in the onion and celery and cook over medium high heat for 5 minutes or until they have softened up a bit, stirring occasionally.
After the onion and celery are tender, add in the cubed potatoes and reserved clam juice. Bring to a boil then cover and reduce the heat. Simmer for 20 minutes or until the potatoes are tender.
When the potatoes are tender stir in the clams and half-and-half. Heat through just until soup start to boil.
Stir the flour and a little water together in a small bowl or measuring cup to make a slurry. Whisk vigorously to get out any lumps.Slowly drizzle the flour mixture into the gently boiling soup, stirring constantly, until the soup has thickened. You may not need to add all of the flour if you like your chowder on the thinner side. Boil gently for one minute to fully cook the flour and then remove from heat.
Taste the soup and season with salt and pepper to taste. Serve the clam chowder topped with butter, oyster crackers, crispy bacon, or whatever you like. Enjoy!
Notes
51-oz cans of chopped clams can be found at Costco, Sam's Club, restaurant supply stores such as Smart Foodservice, or online at Amazon. You may also substitute 4-6 of the smaller 6.5 oz cans if you prefer.