Michael’s Clam Chowder

Ingredients

• 2 cans (6.5 oz each) canned chopped clams — drained, juice reserved
• 2 cups milk
• 1 cup heavy cream
• 2 tablespoons butter
• 1 onion — chopped
• 2 stalks celery — chopped
• 2 cloves garlic — minced
• 2 tablespoons all-purpose flour
• 1 cup clam juice — use reserved from cans plus bottled if needed
• 1 teaspoon dried thyme
• 0 salt — to taste
• 0 black pepper — to taste
• 2 medium potatoes — peeled and diced
• 0 water — for boiling potatoes
• 0 fresh parsley — chopped for garnish

Method

1. Place diced potatoes in a pot, cover with cold water, and add salt. Bring to a boil, then simmer until tender, 10-12 minutes. Drain and set aside. ⏱ 12 min timer
2. In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 5 minutes. ⏱ 5 min timer
3. Sprinkle flour over vegetables and stir constantly for 1 minute. ⏱ 1 min timer
4. Gradually whisk in clam juice, milk, and cream. Add drained clams, thyme, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. ⏱ 5 min timer
5. Stir in cooked potatoes. Simmer for 2 minutes to heat through. ⏱ 2 min timer
6. Adjust seasoning, garnish with parsley, and serve.

Notes