Worlds Best Clam Chowder Recipe

Best Ever Creamy Clam Chowder The Recipe Critic

WEBOct 30, 2021 · Add the onion, celery, and garlic and cook until tender. Add the flour and stir. Add in the juice from the clams, chicken broth, milk, …

1. Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
2. Add chicken broth, diced potatoes and bay leaves to the pot with the clam juice; the liquid should just barely cover the potatoes. Add Bring to a simmer and cook until the potatoes are barely fork tender, about 5-6 minutes.
3. While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter has melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
4. Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you pour. Bring mixture to a simmer and cook until thickened, about 5 minutes.

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New England Clam Chowder {Our Favorite Version}

WEBOct 24, 2016 · Bring to a simmer and cook until the mixture has thickened, 4-5 minutes. Stir the creamy mixture into the potatoes, whisking quickly …

1. Drain the clams, reserving the juice. Set both the clams and juice aside.
2. In a 5- or 6-quart pot, combine the clam juice, broth and potatoes (the potatoes will just barely be covered with liquid; it's important they are diced small). Bring to a simmer, add the bay leaf, and cook until the potatoes are tender, about 8-10 minutes.
3. While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Stir in the onions, celery, and garlic. Cook, stirring occasionally, until the vegetables have softened, 5-7 minutes.
4. Stir in the flour and cook for 30 seconds to a minute. Gradually whisk in the milk and half and half, stirring quickly to avoid lumps. Bring to a simmer and cook until the mixture has thickened, 4-5 minutes.

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