New England Clam Chowder

Updated at: Thu, 17 Aug 2023 04:46:57 GMT

Step 1

Melt butter in pot and sauté the celery and onions until soft on medium heat. Stir occasionally but dont let onions burn to bottom of pan.

Step 2

Add potatoes, garlic (if using minced), salt, pepper, dill and sauté for 5 more minutes. Make sure to stir around the veggies every couple minutes

Step 3

Open the chopped clam cans- Do NOT strain the juice from the cans- this adds to flavor. Trust me

Step 4

Add clam juice and clams to veggies.

Step 5

Heat 1 cup of water in microwave with the chicken bouillon and mix with a fork to get rid of chunks. Add to veggies in pot to cover the veggies- if it isnt covering- add a little more water enough to cover them

Step 6

Let cook until potatoes are tender- keep the oven on medium to almost high heat and stir every once in a while to ensure the bottom of the pot isnt burning and heat is distributing evenly. You’ll know they’re tender when you can stick a fork in them easily

Step 7

After potatoes are tender, lower heat to medium/low, add the 4 cups of milk and stir a bit

Step 8

Using a cup of water- add 4 tablespoons of cornstarch into the cup and stir inside the cup until the consistency is smooth with no chunks

Step 9

Add to the soup evenly and slowly around the pot then stir the soup slowly making sure its going all directions. Keep heat to a medium low for the rest of the process.

Step 10

Let sit for about 5 minutes and stir again to feel consistency. I like the soup thicker personally because the heat of the soup when serving will cause it to get watery.

Step 11

If its still soupy- repeat the process again until thick to your liking. If it becomes too thick- add milk little by little and stir until its thick to your liking

Step 12

Add as much as youd like for a bowl and add some oyster crackers on top for a salty crunchy surprise and enjoy

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