New England Clam Chowder

2 tablespoons butter
1 medium onion, chopped
3 tablespoons all-purpose flour
2 cups seafood stock
2 (6.5 oz) cans chopped clams, in clam juice
1 cup heavy cream/whipping cream
2 bay leaves
1 pound baby dutch yellow potatoes
salt and pepper, to taste

Garnish with bacon and fresh parsley

Heat the butter in a large pot and then add the onion.
Saute until soft, but not yet brown.

Stir in the flour. Add the seafood stock, juice from 2 cans of clams (set clams aside), cream, bay leaves, and potatoes.
Bring to a simmer, then cook for about 20 minutes until the potatoes are tender.

Add the clams and cook for 2-3 minutes.
Salt and pepper, to taste.

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