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New England Clam Chowder (Creamy Potato and Clam Chowder with Fresh Thyme)
The iconic Atlantic coastal soup: a rich, velvety chowder packed with tender clams, diced potatoes, sweet onions, and fresh thyme, enriched with pure cream.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Clams with their natural juices, chopped400 g
- Potatoes, peeled and diced into 1.5 cm cubes400 g
- Yellow onion, finely chopped1 piece
- Butter40 g
- All-purpose flour2 tbsp
- Whole milk, warmed300 ml
- Heavy whipping cream150 ml
- Fresh thyme leaves1 tsp
- Salt1 tsp
Preparation Steps
1
Simmer diced potatoes in 300 ml water combined with clam juice for 10-12 minutes until tender.
12 min timer
2
In a separate pot, melt butter over medium heat and sauté chopped onion for 5 minutes until translucent.
5 min timer
3
Whisk flour into onions and cook for 1 minute to form a blond roux.
1 min timer
4
Gradually whisk in warm milk and heavy cream. Add cooked potatoes with their broth and fresh thyme. Simmer 5 minutes until thickened.
5 min timer
5
Stir in chopped clams and salt, heat gently for 2 minutes (avoid boiling vigorously), and serve hot.
2 min timer
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Provenance & Public Domain Audit
Source: USDA Healthy Eating Collection / National Heritage Culinary Archive (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
