Every cook needs a classic clam chowder recipe in their arsenal, and this rich soup by Pendle Hill’s chef, Carol Sciarra, positively bursts with the flavors and textures of shellfish, potatoes, and cream. Serve with crusty bread or oyster crackers for a satisfying starter. This recipe makes about 16 hearty servings.
1 large can (51 oz) of clams
½ cup butter
4 onions, finely diced
2 celery stalks, finely diced
4 medium potatoes, ¼” cut
8 garlic cloves, minced
1T salt
1 tsp black pepper
1T dried tarragon
½ cup unbleached white flour
1 gallon whole milk (can be a mix of ½ & ½ and milk), warmed.
~ In a large pot, put in the can of clams and all the juice. Add the potatoes and cook until the potatoes are tender, about 30 minutes.
~ While the clams and potatoes are cooking, melt the butter in a 4-quart pot. Add the onions, celery, and garlic and cook on a low-to-medium heat until the onions are translucent and both the onions and celery are tender. Add the tarragon and the salt and pepper and cook a little just to blend the flavors.
~ Add the flour, stir well, and cook a little more, about a minute or so.
~ Add the clam and potato mixture. Cook to thicken, about 2 minutes.
~ Add the warm milk. Stir well and enjoy!
