New England Clam Chowder Recipe

A Hearty and warm recipe for New England clam chowder. Served with buttered toast.

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2 Tablespoons unsalted butter
1 medium onion, diced
2 celery stalks, diced
3 Tablespoons all purpose flour
2 cups chicken stock
2 cans clams in juice(approx 2 cups)
1 cup heavy cream
2 bay leaves
4 large potatoes, peeled and cut into 1/2 inch cubes
Salt and freshly ground black pepper


Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened.

Stir in the flour to distribute evenly.

Add the stock, juice from 2 cans of clams, cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently.

Reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.

Add clams and season to taste with salt and pepper, cook until clams are just firm, 2-5 minutes.

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