Boston's Best Clam Chowder
Recipe from The Food Channel

This New England favorite is a breeze to make wherever you live. There are quite a few ingredients, but you'll find that most are already in your pantry.


Boston's Best Clam Chowder

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Ingredients
  • 6  tablespoons
    butter
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  • 2  cups
    chopped onion
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  • 1  cup
    chopped celery
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  • 2  tablespoons
    chopped garlic
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  • 1 1/2  teaspoons
    Kosher salt
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  • 1  teaspoon
    black pepper
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  • 1/2  cup
    flour
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  • 2 (10 ounce)  cans
    whole baby clams, drained, juiced reserved
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  • 4  cups
    water
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  • 4 
    red skinned potatoes, unpeeled, diced
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  • 1  pinch of
    nutmeg
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  • 2  teaspoons
    Worcestershire sauce
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  • 1/4  teaspoon
    Tabasco brand pepper sauce
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  • 2  cups
    heavy cream
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  • 1  teaspoon
    fresh thyme leaves
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  • 1  tablespoon
    fresh chives, finely chopped
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Directions
1.
Melt butter in large soup pot.
2.
Saute onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.
3.
Add flour and cook, stirring constantly, for 2 minutes over medium heat.
4.
Add clam juice and water and bring to simmer. Let simmer for 15 minutes.
5.
Add potatoes, nutmeg, Worcestershire, Tabasco; simmer for another 12 to 15 minutes or until potatoes are tender.
6.
Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency..
7.
Add chives and serve immediately.

Nutrition information
Calories 605, Total Fat 43.8 g, Saturated Fat 26.5 g, Cholesterol 214.4 mg, Sodium 1045.9 mg, Carbohydrate 37.3 g, Fiber 2.8 g, Protein 20.1 g, Sugar 4.4g Daily Values: Vitamin A 40%, Vitamin C 45%, Calcium 20%, Iron 140%. Percent Daily Values are based on a 2,000 calorie diet
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