The changing seasons are perfect for a soup supper and New England-style Clam Chowder hits the spot.

Kathy Whyte/ WNBF News Foodie Friday
Kathy Whyte/ WNBF News Foodie Friday

New England-Style Clam Chowder (prep time 40 minutes stove top, 2-4 hours slow cooker.  Small batch serves 4)

1 ½ C. clam meat (you can find a large bag of the meats in the freezer section of a certain grocery store in Johnson City or used canned clam meat.  If using canned, use the juice in the soup too)

2 C. clam juice

1 medium potato, peeled, dice and par-boiled for about 3 minutes (I prefer Yukon Gold potatoes)

½ onion, diced

1 Tb. butter

1Tb. flour

2 Tb. chopped parsley

salt/ pepper

2 C. milk

If making on stove-top, melt butter in the pan and sauté the onions until tender.  Whisk in the flour to make a roux and cook until light brown.  Whisk in the clam juice and bring to a simmer.  Add the clams, potato and parsley.  Simmer for about 20 minutes before stirring in the milk. Salt and pepper to taste.  Simmer another ten minutes on medium-low heat.

Crockpot preparation:  put clams, par-boiled potato and onion in the crock pot.  Melt the butter in a sauté pan and whisk in the flour to make the roux.  Add about ½ C. of clam juice. Put the rest of the clam juice in the crock pot and stir in the roux.  Cook on high about 2 hours before stirring in the milk, parsley salt and pepper.  Continue to cook about another hour.  You can reduce the heat to low to hold until ready to serve with oyster crackers or crusty bread (I like sourdough).

(Real New England Clam Chowder contains bacon.  Just sayin’)


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