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New England Clam Chowder
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New England Clam Chowder

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients

  • 4 tablespoons butter
  • 1 tablespoon oil
  • 1 chopped bell pepper
  • 3 stalks celery chopped
  • 1 chopped onion
  • 2 finely chopped cloves garlic
  • 5 tablespoons all purpose flour
  • 4 cups broth any combinationa of clam juice, lobster juice and chicken broth
  • 2 cups milk
  • 2 diced large potatoes
  • 1 bay leaf
  • 1 teaspoon paprika
  • ½ teaspoon celery seed
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • salt and black pepper to taste
  • 3 6.5 oz. cans chopped clams

Instructions

  • In a large pot, heat oil and butter until butter is melted.
  • Add bell pepper, celery, onion and garlic. Saute until softened.
  • Add flour. Saute for 2 minutes, until flour is no longer raw.
  • Add broth and milk. Bring to a boil.
  • Add potatoes, bay leaf and spices. Simmer until potatoes are cooked through, about 20 minutes.
  • Add clams with their juice. Simmer another 5 minutes.
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