Clam Chowder
Equipment
Large sauce pot or Dutch oven
Small saucepan
Sheet pan
Ingredients
2 potatoes, peeled and cubed (preferably Yukon Gold)
2 tablespoons salted butter
2 large shallots, chopped
2 large onions, sliced
4 ribs of celery, sliced
2 ribs rhubarb, sliced (optional)
2 cups clam juice or fish stock
1 pound fresh clams
1 cup heavy cream
1 cup whole or 2% milk
1 tablespoon sea salt (or kosher salt)
Dash of white pepper
Instructions
Recipe Note: For a thicker texture, add one heaping tablespoon of flour and one heaping tablespoon of cornstarch to the softened vegetables.
In a small saucepan, bring the water to a boil and put in the potatoes until soft (about 5-8 minutes).
Drain the water and put the potatoes aside.
In a large saucepot or dutch oven, melt the butter over medium heat.
Add the shallots, onions, celery, and rhubarb and saute until the vegetables are soft.
Add the potatoes.
Reduce the heat to low, add the clam juice, clams, cream, milk, salt and pepper.
Allow the soup to heat thoroughly but not boil.
Season to taste. Serve hot.
