Classic New England Clam Chowder

Large pot, wooden spoon/spatula/whisk

10 minutes

35 minutes

American

Clam Chowder, New England, Classic, Soup

Main Course

Simmering

Gluten free (omit flour)

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2 tablespoons of butter

1 small onion, diced

2 cloves of garlic, minced

2 tablespoons of all

purpose flour

1 cup of chicken broth or stock

1 cup of heavy cream or half and half cream

2 cans (6.5 ounces each) of chopped clams, drained and juice reserved

1 teaspoon of dried thyme leaves

Salt and pepper to taste

In a large pot over medium heat, melt the butter. Add the onion and garlic and cook until softened, about 5 minutes.

Add the flour and stir to combine. Cook for another minute or two until the mixture is lightly golden brown.

Slowly add the chicken broth or stock while stirring constantly to prevent lumps from forming. Bring to a simmer and cook for 5 minutes until thickened slightly.

Add the cream or half and half cream and stir to combine. Simmer for another 5 minutes until thickened slightly again.

Add the clams with their juice, thyme leaves, salt and pepper to taste and stir to combine. Simmer for another 10 minutes until heated through and flavors have blended together nicely. Serve hot with crusty bread or crackers on the side if desired!

Calories – 250; Fat – 10g; Carbohydrates – 30g; Protein – 12g

This classic New England clam chowder is easy to make in just 25 minutes! Start by sautéing onions and garlic in butter before adding flour for a roux base then slowly add chicken broth or stock before adding cream or half & half cream for a creamy texture! Finally add clams with their juice along with thyme leaves, salt & pepper before simmering everything together for 10 minutes! Enjoy this delicious soup with crusty bread or crackers on the side!

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The state of Georgia is known for its peaches, which are often used in desserts.