Slow-Simmered Clam Chowder with Potatoes and Corn

A hearty chowder featuring plump clams, tender potatoes, and sweet corn simmered in a rich broth.

Cuisine: New England

Category: Soups

Prep: 20 minutes. Cook: 40 minutes.

Serves 6.

Ingredients

• 1.5 lbs potatoes
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 stalks celery
• 3 cloves garlic
• 1/4 cup all-purpose flour
• 4 cups clam juice
• 2 cups whole milk
• 1 cup frozen corn
• 2 tbsp fresh parsley
• 1/2 tsp dried thyme
• 1/4 tsp black pepper

Instructions

1. Step 1: Dice 1.5 lbs potatoes into 1/2-inch cubes. In a large pot over medium heat, warm 2 tbsp olive oil. Add 1 medium yellow onion, finely diced, and 2 celery stalks, finely diced, and cook for 5 minutes until softened.
2. Step 2: Add 3 garlic cloves, minced, and cook for 1 minute until fragrant. Stir in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly.
3. Step 3: Gradually pour in 4 cups clam juice while whisking to avoid lumps, then add 2 cups whole milk and 1/2 tsp dried thyme. Bring to a gentle simmer and cook for 5 minutes.
4. Step 4: Add 1.5 lbs diced potatoes and 1 cup frozen corn. Simmer uncovered for 20 minutes until potatoes are tender.
5. Step 5: Stir in 24 oz drained clams (with reserved juice) and 1/4 tsp cayenne pepper. Cook for 5 minutes until heated through.
6. Step 6: Stir in 2 tbsp fresh parsley, season with 1/4 tsp black pepper, and adjust salt if needed.