Recipe Index

Ingredients

• 2 cups russet potatoes, peeled and cubed into ½-inch pieces
• ½ cup butter
• 2 Tbsp. diced green onion (the white part only)
• ¼ cup all-purpose flour
• 2 cans (6.5 oz.) minced clams (reserve juice)
• 1 tsp. salt (or to taste)
• 16 oz. half and half
• ½ cup whole milk
• ⅓ cup bottled clam juice
• Fresh parsley, minced, for garnish

Method

1. Cover the cubed potatoes with water in a saucepan and cook them over medium heat until tender, then drain them and set them aside.
2. Melt the butter in a 2-quart saucepan over medium-low heat and cook the diced green onion until it turns slightly clear.
3. Add the flour to the butter and stir briskly as the mixture thickens into a roux.
4. Pour the half and half in a little at a time, stirring briskly after each addition, until the base looks like thick, smooth cream.
5. Stir in the salt, the minced clams with the juice from their cans, the cooked potatoes, the bottled clam juice and the whole milk.
6. Bring the chowder to a slow boil over medium-low heat, then turn the heat down to low and let it simmer gently for 15 minutes, stirring frequently.
7. Ladle the chowder into bowls and garnish each with minced fresh parsley.

Prep: 10 min · Cook: 15 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data