Thicc Clam Chowder

Ingredients

• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 2 Tbsp Unsalted Butter (cut into small pieces)
• 0.25 cup All-Purpose Flour (sifted)
• 1 cup Clam Juice (bottled, low‑sodium if possible)
• 4 cups Whole Milk (2% or whole milk)
• 2 cans (6.5 oz each) Canned Clams (drained and coarsely chopped; avoid minced clams)
• 0.5 large Russet Potato (peeled and diced into ½‑inch cubes)
• 2 leaves Bay Leaves (dried)
• 1 tsp Black Pepper (freshly ground, generous)
• 1 tsp Tabasco Hot Sauce (optional, for a little heat)
• 1 pinch Salt (adjust to taste)
• 1 cup Oyster Crackers (Nabisco brand or Westminster for authentic New England flavor)

Instructions

1. Prep Aromatics

   Dice the onion and celery into small, uniform pieces.

   Time: PT5M

2. Sauté Onion and Celery

   Melt butter in the large pot over medium heat. Add the diced onion and celery, stirring frequently. Cook until softened but not browned, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Flour

   Sprinkle the sifted flour over the softened vegetables. Stir constantly for 2 minutes to form a light roux and eliminate raw flour taste.

   Time: PT2M

   Temperature: medium heat

4. Incorporate Liquids

   Gradually whisk in the clam juice followed by the milk, adding a little at a time to keep the mixture smooth. Increase heat slightly and bring to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

5. Season the Base

   Add the bay leaves, freshly ground black pepper, and optional Tabasco hot sauce. Stir and let the broth simmer gently.

   Time: PT1M

   Temperature: medium heat

6. Cook Potatoes Separately

   While the broth simmers, place the diced potato in a pot of salted water. Bring to a boil and cook until just tender, about 8 minutes. Drain and set aside.

   Time: PT8M

   Temperature: boiling

7. Add Canned Clams

   Stir the drained, coarsely chopped clams (including their liquid) into the simmering chowder. Let simmer for 5 minutes to meld flavors.

   Time: PT5M

   Temperature: medium heat

8. Combine Potatoes

   Add the cooked potato cubes to the chowder. Simmer an additional 5 minutes so the potatoes absorb the clam flavor.

   Time: PT5M

   Temperature: medium heat

9. Adjust Thickness

   If the chowder is thinner than desired, whisk a tablespoon of flour with a splash of cold milk to make a slurry and stir it in. Simmer another 2 minutes until thickened.

   Time: PT2M

   Temperature: medium heat

10. Finish and Serve

    Remove bay leaves, adjust salt and pepper if needed, and ladle the chowder into bowls. Top each serving with oyster crackers.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g