This is my favorite clam chowder ever. EVER.
It’s no lie, I am picky when it comes to clam chowder.
I don’t like it too thick. In my experiences, most places make it too thick, like almost oatmeal thick. YUCK. I like oatmeal, but I don’t like my clam chowder to be oatmeal thick. I mean, chowder is still soup. This recipe is definitely soup but it’s not too thin either. Personally, if made right, I think it’s the perfect consistency for clam chowder. Isn’t that the most important aspect of clam chowder? It’s consistency?
I’ve been making this clam chowder recipe since October 19, 2004. That’s the glorious night I found my go-to clam chowder recipe. I’ll continue making this clam chowder until I can no longer cook. That’s a long time!
New England Clam Chowder
Adapted from Comfort Foods by Rachael Ray
2 T butter
1 small onion, chopped fine
1 bay leaf
2 heaping tablespoons flour
1 heaping teaspoon Old Bay seasoning
1 cup clam juice
1 can (14 oz) chicken broth
2 cups whole milk or light cream
2 medium white-skinned potatoes, diced
1 can (10 oz) baby clams, drained
1. Melt the butter in a pot over medium heat. Add onions and bay leaf. Saute for 3-5 minutes or until onion is soft. Whisk in flour and Old Bay, cook for 2 minutes. Whisk in clam juice and broth. Cook until broth begins to thicken. Takes about 3-5 minutes. Slowly stir in milk. Add potatoes, raise heat to high, and bring soup to a boil. Reduce heat to low and simmer for 12-15 minutes or until potatoes are tender. Add clams and heat thoroughly. Season with S&P.
Just a few notes:
1. I like to use 1 cup cream and 1 cup whole milk for this recipe – I think it thickens up perfectly this way.
2. I used yellow-skinned potatoes this time and it worked marvelous! Don’t fret if you don’t have white.
3. You need to chop your potatoes the same size! Consistency really matters in this recipe. Also, take note that it says diced. Diced means small, people! If you don’t, you’ll be waiting around for an eternity for them to cook all the way through.
4. I forgot to buy the clam juice — what the?! I just drained the juice that the baby clams came in which gave me almost a cup and it still came out excellent.
Do you prefer oyster crackers or saltines?
Obviously we prefer saltines, baby!