Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 celery stalks, finely diced
- ¾ cup low-fat milk
- ¾ cup half-and-half
- 3 tablespoons whole-wheat flour
- 2 (10-ounce) cans chopped clams in clam juice (juice reserved)
- 1½ cups chicken broth
- 1 lb. russet or Yukon potatoes, scrubbed, peeled and cut into ½-inch cubes
- 1 bay leaf
- ½ teaspoon smoked salt
- ¼ teaspoon black pepper (or to desired taste)
- Crusty sourdough bread or oyster crackers, as accompaniment
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat. Add onion and celery; sauté until vegetables are tender and translucent, about 2 minutes.
- While vegetables are cooking, put milk, half-and-half and flour into a medium bowl and mix until combined.
- Add milk mixture, reserved clam juice, broth, potatoes, bay leaf, smoked salt and pepper to pot. Bring to a simmer, reduce heat to medium-low and cook, stirring often, until potatoes are fork-tender and the soup thickens, about 20 minutes.
- Remove bay leaf. Partially blend the soup using an immersion blender; puree until soup reaches desired consistency.
- Add clams and cook for another 2 to 3 minutes, or until clams are firm and cooked through.
- Serve chowder with crusty sourdough bread or oyster crackers.
- Prep Time: 20
- Cook Time: 25
- Category: Clams
Keywords: Clams, Clam Recipes, Soup, New England-Style Clam Chowder