Nick's Picks: New England Clam Chowder

01.11.12 | Nick Finlayson | Comments[5]

np-clam-soup - Mmm...soup...

Ingredients

  • 1/2 a medium yellow onion diced
  • About 4 stalks of celery diced
  • 4-5 cloves of garlic minced
  • 1/2 Stick of butter
  • 1 tsp salt
  • 1 cup flour
  • 1/2 Gallon whole milk
  • 2 Idaho russet potatoes, peeled and diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp Seafood Base, or Clam base
  • 2 Cups of chopped clams in juice

In a large, heavy bottomed pot, melt butter and sauté the onions, celery and garlic over high heat. Add 1st listed salt and cook until translucent. Add flour and stir to combine. Lower heat to medium and cook for about a minute. Be careful not to burn. Add Milk, Potatoes, seasonings and clams. Bring to a slow simmer and remove from heat. Check for taste and add more salt and pepper if desired. Serves 4-6.

Comments

Your Comments(please keep them on topic and polite)

on 01.12.12 Cindy commented

I've been wanting to make homemade soups for my family for a long time, so I was excited to hear of Nick's soup recipes. Is there a way to make your recipes more healthy? The use of whole milk and butter eliminates the chance of me trying this recipe or others that include ingredients high in fat.

on 01.12.12 Nick F. commented

Cindy, you can substitute margarine and fat free milk, however the consistency will be much more runny. You can try simmering it for a longer period of time to reduce the amount of liquid or add less milk all together. Just note that it will not be as creamy.
I've never tried it, but there is skim milk "plus" which is a thicker version of fat free milk.

on 01.13.12 Becky commented

Cindy, Evaporated Skim Milk will make your soup creamy without the fat. We use it for lots of sauces and soups. Margarine and butter have the same amount of fat and calories but, if you're trying to reduce saturated fats, margarine is a better choice. Maybe you could use half butter and half olive oil. Your roux would still come together and it would be a healthier choice. Nick, I'm making this very soon!

on 01.17.12 Sandy Johnson commented

Nick, From the moment you mentioned this I just had to make it. I made 5qts of this on Sunday and we had friends over after church. Needless to say the 5qts of this along with the 5qts of Pasta Fagioli that I made were gone. This is absolutely devine and soooo easy to make. Thanks for the recipe.

on 01.18.12 Jan Murray commented

Nick, I too was trying to stay away from the fat..so I used 1 Quart Skim Milk and 1 Quart Fat Free half & half... it was awesome!

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