If your cookout is anywhere near the ocean, having seafood is absolutely essential. There’s no better way to celebrate America than with a classic New England Clam Chowder.
This delicious stew can be cooked ahead of time and served either warm or cold, depending on the weather!
Traditional New England Clam Chowder
Makes 6 servings and takes an hour.
Ingredients
- Chowder
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10-ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 pound Idaho potatoes, cut into 1/2- inch cubes
- Salt and freshly ground black pepper
CroutonsÂ
- 2 to 3 tablespoons unsalted butter
- 1/2 baguette, cut into 1-inch cubes
- 3 tablespoons freshly chopped flat-leaf parsley
- Salt and freshly ground black pepper
Directions
- Chowder
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often.
- Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
- Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.Croutons
- Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
Enjoy!
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