New England Clam Chowder

By smleonard

Ingredients

• 1 tbsp. extra-virgin olive oil
• 2 onion, chopped
• 2 yellow-fleshed potatoes (about 3/4 lb. total), such as yukon gold, finely chopped
• 2 c. fish stock or clam juice
• 1 c. frozen shelled edamame (soy beans), thawed
• 1 tbsp. fresh thyme leaves or 1 1/2 tsp. dried
• 2 tbsp. butter
• 2 tbsp. flour
• 1 c. whole milk
• 2 tbsp. cornstarch
• 1/4 c. heavy cream
• 1 lb. frozen chopped clams, thawed, with their liquid
• salt and pepper

Details

Servings 4

Preparation

Step 1

In a large saucepan, heat the olive oil over medium heat. Add the onions and cook, string often, until tender, about 7 minutes. Add the potatoes and fish stock and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 7 minutes. Stir in the edamame and thyme and keep warm over low heat. Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in 1/2 cup milk until thickened. Whisk the cornstarch into the remaining 1/2 cup milk, then whisk into the hot milk mixture; stir in the cream. Cook, stirring often, until thickened and steaming, about 3 minutes. Stir the cream mixture into the potato-broth mixture, add the clams with their liquid. Bring to a simmer and cook for 5 minutes more season with salt and pepper.