This thick and rich clam chowder is even better the next day! Serve with thick garlic toast or seafood salad on a big, toasted croissant.
This recipe isn't for the faint of heart. Yes, it uses a lot of butter and evaporated milk, but I wouldn't have it any other way, because that's where the rich flavor comes from.
Let me show you! :
- 7 small potatoes, parboiled, fork tender but not cooked completely through (4-5 cups), diced. Size depends on what you like. I like my potatoes on the smaller side.
- 1/2 cup each of very small diced carrots, celery and onion, for the flavor, but not necessarily to taste each individual veggie.
- 5 Tablespoons butter, divided
- 2 Tablespoons vegetable oil
- 1/4 cup flour
- 1 (12 ounce)can evaporated milk
- 1 cup chicken stock
- 2 (6.5 ounce) cans clams, juice reserved (about 1 cup of juice)
- 1 small dried bay leaf
- salt and black pepper
In a large pan or dutch oven, over medium heat, saute celery, onion and carrot in 2 T oil. Lightly salt and pepper.
When onion starts to soften, add 3 T. butter and bay leaf.
When butter melts, slowly stir in 1/4 cup of flour, mixing well, and cook for 2-3 minutes, turning heat to medium-low.
Slowly, so not to cause lumps, but not so slow as to burn, add the evaporated milk while stirring. When there are no lumps, add stock, then reserved clam juice, still stirring constantly.
Add clams, potatoes, 2 T butter, salt and pepper to taste, and stir until combined.
Remove bay leaf.
Reduce heat to lowest possible heat and simmer, covered, until veggies are cooked, stirring occasionally. Taste for salt and pepper and serve with small pat of butter melting into the top of the chowder.