Name: New England Clam Chowder (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 4 tbsp Butter; 1 Onion-diced; 2 Celery stalks-diced; 2 Potatoes-peeled and diced; 4 cups Clam juice; 2 cups Whole milk; 1/2 cup Heavy cream; 2 cans (6.5 oz each) Chopped clams-with juice; 1 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Thyme-dried; 2 tbsp All-purpose flour

Recipe tier

A hearty and comforting clam chowder, perfect for a chilly day. This recipe uses readily available ingredients and straightforward techniques.

Total 1h 15m

Serves 6

Steps 9

Ingredients 12

Soundtrack the cook

Slow simmer · 91 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Base
4 tbsp 60 mL Butter
1 1 medium Onion-diced
2 2 medium Celery stalks-diced
2 2 medium Potatoes-peeled and diced
Liquid
4 cups 950 mL Clam juice
2 cups 475 mL Whole milk
cup 120 mL Heavy cream
Clams
2 cans (6.5 oz each) 370 g Chopped clams-with juice
Seasoning
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
tsp 1.25 mL Thyme-dried
Thickener
2 tbsp 15 g All-purpose flour

Equipment

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Instructions

🎙️ Cook with voice coach

In a large pot or Dutch oven, melt Base Butter over medium heat.
Add Base Onion and Base Celery and cook until softened, about 5-7 minutes.
Stir in Base Potatoes and cook for another 3-5 minutes.
Sprinkle Thickener Flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually whisk in Liquid Clam juice and Liquid Milk, bringing to a simmer.
Add Seasoning Salt, Seasoning Pepper, and Seasoning Thyme.
Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Stir in Clams and Liquid Heavy cream. Heat through, but do not boil.
Serve hot with oyster crackers.