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Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup flour
- 2 tablespoons canola oil
- 1/2 cup small diced celery
- 1/2 cup small diced carrots
- 1/2 cup small diced onion
- Salt and pepper to taste
- 1 clove minced fresh garlic
- 1 teaspoon freshly chopped thyme
- 1 can (46 ounces) clam juice
- 2 cups peeled and cubed russet potatoes (3/4-inch cubes)
- 1/2 cup heavy whipping cream
- 1 1/2 cups whole milk
- 1 cup chopped clams
- Pinch of cayenne pepper
- 1 tablespoon freshly chopped Italian parsley for garnish
Preparation
Step 1
In a medium saucepan, make roux. Melt butter over medium heat, then add flour and mix until smooth. Gently cook 5 minutes while constantly stirring. Do not let mixture brown. Set aside.
In a 4-quart stockpot over medium heat, heat oil. Add celery, carrots and onions, season lightly with salt and pepper and sauté 4 minutes. Do not let brown.
Add garlic and thyme and sauté 1 minute. Add clam juice and bring to a simmer. Continue to simmer until vegetables are tender.
Add potatoes and simmer 3 minutes until potatoes are still a little firm.
Add cream and milk and bring just close to a simmer.
Remix roux, then whisk into chowder and simmer 4 minutes, stirring gently. Be careful not to overcook; chowder can burn easily at this point.
Add clams and adjust seasoning with salt and pepper depending on your taste. Add cayenne pepper, then top with chopped parsley and serve.