New England Clam Chowder
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped.
  • 3 tablespoons flour
  • 2 cups vegetable stock
  • 4 cans (10 oz) chopped clams, drain but RESERVE the juice
  • 1 (8 oz) of clam juice
  • 1 pint half & half
  • 2-3 pounds potatoes, chopped into bite sized pieces
  • 2 bay leaves
  • salt & pepper to taste
  1. In a large dutch oven or soup pot, melt butter and saute the onions and celery over medium heat.
  2. Add the flour and stir continuously to mix well and cook for about 1 minute.
  3. Add the stock, clam juice from the bottle and the reserve from clams, half & half, potatoes and bay leaf. Stir to combine.
  4. Bring the soup to a simmer and cook for 20 minutes or until the potatoes are tender, stirring occasionally throughout the 20 minutes.
  5. If the soup is too thick (for your taste) through the cooking, add more vegetable stock.
  6. Optional: To make a creamier soup, once the potatoes are soft, use a potato masher and lightly smash some of the potatoes. You don't want to mash ALL of the potato chunks.
  7. Stir in the clams and cook for another 2 minutes or until clams are cooked.
  8. Add salt & pepper to taste.
  9. Optional: Top with croutons when serving.
Recipe by Family Balance Sheet at