clam chowder

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 medium potato, peeled and diced
• 4 cups clam juice
• 1 cup heavy cream
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 1 pound fresh clams, shucked and reserving juice
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and celery and cook until softened, about 5-7 minutes.
3. Add diced potatoes and cook for another 3-5 minutes.
4. Pour in clam juice and bring to a simmer.
5. In a small bowl, whisk together butter and flour until smooth. Gradually whisk this mixture into the simmering clam juice.
6. Reduce heat to low and simmer for 15-20 minutes, or until potatoes are tender.
7. Add shucked clams and their reserved juice. Heat through, about 5 minutes.
8. Season with salt and pepper to taste.

Notes

• For a creamier chowder, you can use 2 cups of heavy cream and 2 cups milk instead of all heavy cream.
• If you want a thicker chowder, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering chowder during the last 5 minutes of cooking.
• Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
• To thicken quickly, you can use a whisk to create a slurry of cold water and cornstarch and add it while simmering.