F&F's New England Clam Chowder

By Tom421

Ingredients

• 2 tbsp. unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 tbsp. flour
• 2 c. vegetable stock
• 2 (10 oz.) cans chopped clams in juice
• 1 c. heavy cream
• 2 bay leaves
• 1 lb. Idaho potatoes, cubed into small pieces
• Salt and freshly ground black pepper
• Pan toasted croutons (recipe below)

Details

Servings 10
Adapted from foxnews.com

Preparation

Step 1

Heat butter in large pot over medium-high. Mix in onion and celery and sauté until soft. Stir in the flour until mixed thoroughly.

Add vegetable stock, juice from 2 cans of chopped clams (leave the clams out for now), heavy cream, bay leaves, and potatoes. Stir to combine.

Bring to a simmer, stirring consistently as it thickens, then reduce heat to medium-low. Cook 20 minutes, stirring often, until the potatoes soften.

Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

1/2 baguette, cut into 1-inch cubes

Melt butter in skillet, toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

Makes 10 servings.