I love clam chowder but Kim doesn’t particularly like clams so I’ve never really wanted to make any for fear of having too many leftovers… We had some imitation crab in the fridge leftover from making California rolls, though, and I had the feeling she would really like a New England clam chowder if I put that in as well. With the assurance that Kim would at least try a bowl, I set out to create my first clam chowder! As it turned out, she liked it!! Enjoy the photos!




New England Clam Chowder

3 cans clams, drained, with liquid reserved

*as pictured above: use only 2 cans clams and 1 lb imitation crab meat

4-5 quarts water, enough to cover vegetables and potatoes in the pot

6 red potatoes, peeled and cubed

3 carrots, halved lengthwise and diced

3 stalks celery, halved lengthwise and diced

2 small onions, diced

1 quart half and half

1 1/4 cup butter

1 1/4 cup flour

1 tsp ground black pepper

1 tblsp salt, more to taste

In a large pot, sweat the onions, carrots, and celery. Cook until the onions are slightly translucent and then add the clam juice and potatoes. Cover the veggies and potatoes with water. Stop adding water when the level is about one inch above the potatoes. Bring to a boil then reduce to a simmer for five minutes or so until potatoes are about half done. Melt the butter in a medium saucepan and then add flour while stirring constantly to make a roux. Stir constantly while adding the cream to the roux. When all cream has been added and the roux is smooth, add it to the vegetable pot. Stir well, add the clams and continue simmering until they have warmed through and the mixture has thickened, about 5 minutes. Serve immediately and do not overcook the clams or they will become tough.