Recipe

Hosted By
Rey

		Boston's Best Clam Chowder
		Serving Size - 6
		Prepared By - Mimi & John
		Recipe Rating	Printer Friendly Recipe

2 (10-oz.) cans whole baby clams, drained, juiced reserved

6 tablespoons butter

2 cups chopped onion

1 cup chopped celery

2 tablespoons chopped garlic

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

1/2 cup flour

4 cups water

4 red skinned potatoes, unpeeled, diced

1 pinch nutmeg

2 teaspoons Worcestershire sauce

1/4 teaspoon hot sauce

2 cups heavy cream

1 teaspoon fresh thyme leaves

1 tablespoon fresh chives, finely chopped

Melt butter in large soup pot. Sauté onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper. Add flour and cook, stirring constantly, for 2 minutes over medium heat. Add clam juice and water and bring to simmer. Let simmer for 15 minutes. Add potatoes, nutmeg, Worcestershire, hot sauce; simmer for another 12 to 15 minutes or until potatoes are tender. Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency. Add chives and serve immediately.