New England Clam Chowder

Prep time 15 minutes, Cook time 40 minutes, Serves 8.

Ingredients:

• 2 cloves garlic

• 1 large onion

• 4 potatoes (Yukon Gold)

• 3 celery ribs

• 1/3 cup all-purpose flour

• 1 cup vegetable broth

• 1 8 oz bottle of clam juice

• ¼ tsp white pepper

• ¼ tsp black pepper

• ¼ tsp dried thyme

• 2 cups half and half

• 2 6 1/2 ounce cans of chopped clams

• 1 Tbsp Parsley (Chopped) for garnish

Combine minced garlic, chopped onion, 1 Tbsp Olive Oil in dutch oven Cook until onions are translucent (7 minutes).

Add diced potatoes, chopped celery, vegetable broth, clam juice, pepper and thyme. Bring to a boil, reduce heat and simmer until potatoes are tender. (20 minutes).

While the potatoes are cooking, combine flour and 1 cup of the half and half in a small bowl and whisk until smooth. Once the potatoes are tender, slowly stir the flour / half and half mixture into the chowder. Stir until thickened (3 minutes).

Reduce heat, stir in remaining half and half and clams (with juice). At this point do not let the chowder boil. Let it simmer (10 minutes).

Serve in soup bowl (or bread bowl) and garnish with Parsley

Click here for Instagram video of Clam Chowder prep.