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New England Clam Chowder

Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Yield

Makes 4 servings

Serve this classic chowder with oyster crackers and as much hot sauce as you desire.

Ingredients

  • 2 cups water
  • 1 large potato, peeled and cubed
  • 1/4 cup minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups minced clams, with juices
  • 1 cup heavy cream
  • 2 tablespoons butter

How to Make It

  1. Combine first 5 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover and simmer 10 minutes or until potato is tender.

  2. Add clams, and return mixture to a boil, stirring occasionally. Remove from heat, and let stand 20 minutes.

  3. Stir in cream and butter. Cook over low heat, stirring constantly, until thoroughly heated.