Ingredients
- 1 cup (2 sticks) salted butter
- 1 large onion, cut into 1/2-inch dice
- 2 stalks celery, cut into 1/2-inch dice
- 1/2 cup flour
- 2 baking potatoes, peeled, cut into 1/2-inch dice
- 4 cups whole milk
- 3 (6-ounce) cans minced clams, strained, chopped, juice reserved
- 1 cup minced curly parsley
- 1/2 pound white fish filet, cut into 1/2-inch dice (optional)
- 1 cup whipping cream
- 2 1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon ground black pepper
Preparation
Step 1
1. Melt the butter in a large Dutch oven. Add the onions and celery and cook over medium low heat until tender, about 15 minutes. Stir occasionally.
2. Add flour and whisk to mix well, about 1 ½ minutes. Add potatoes, milk, reserved clam juice, half of parsley and whisk thoroughly. Bring to a boil, reduce heat and simmer, covered, until the potatoes are tender, 10 to 20 minutes.
3. Add chopped clams and fish (if using) and simmer for 10 minutes.
4. Add the whipping cream, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes longer.
5. Save about 2 tablespoons of the remaining minced parsley in a small bowl for garnish, and add the rest to the chowder. Stir well.
6. Serve in warm bowls and garnish with reserved minced parsley.
Note: You may substitute 1 pound of salmon, cut in ¾-inch cubes, for the white fish filet. Add ½ cup or more milk to adjust consistency if necessary.