Keyword: chowder, clam, clams, classic, creamy, Mya arenaria, traditional
Servings: 8
Calories: 446kcal
Ingredients
1lbClam Meat
3/4cupButter
3stalksCelerydiced
1Oniondiced
2clovesGarlicminced
1Potatolarge, diced
1/2cupAll Purpose Flour
4cupsMilk
1 1/2cupsCream
1Bay Leaf
pinchSaffron
Salt and Pepperto taste
Instructions
In a large pot melt the butter over medium heat. Add the celery and onion and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Stir in the garlic and cook until the garlic is fragrant, about 2 minutes. Take care not to burn it.
Reduce heat to medium-low and whisk in the flour. Coat the vegetables well. Cook, stirring occasionally, for about 4 minutes.
Slowly add the milk to the pot while whisking until thickened. Stir in the cream, diced potato and bay leaf. Over medium heat, bring to a gentle simmer, stirring occasionally. Cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.
Reduce the heat to medium-low. Add the clam meat and any liquid to the pot. Simmer until the potatoes are tender, about 10 minutes more. Season the chowder to taste with salt and pepper. Remove the bay leaf and ladle chowder into bowls. Serve hot with crusty bread or crackers.