New England Clam Chowder
Courtesy of Every Day with Rachael Ray 4 Servings • 20 Min. Prep Time • 35 Min. Cook Time • Warm cornbread or bakery fresh rolls| Ingredients |
|---|
| 1 Tbsp. extra virgin olive oil |
| 2 onions, chopped |
| 2 Yukon gold potatoes (3/4 lb.), finely chopped |
| 2 c. fish sauce or clam juice |
| 1 c. frozen shelled edamame (soybeans), thawed |
| 1 Tbsp. fresh thyme or 1 1/2 tsp. dried |
| 2 Tbsp. flour |
| 2 Tbsp. butter |
| 1 c. whole milk |
| 2 Tbsp. cornstarch |
| 1/4 c. heavy cream |
| 1 lb. frozen chopped clams, thawed, with their liquid |
| salt and pepper |
Directions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until tender, about 7 min. Add the potatoes and fish stock and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 7 min.. Stir in the edamame and thyme and keep warm over low heat.
2. Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 min., then whisk in 1/2 c. milk until thickened. Whisk the cornstarch into the remaining 1/2 c. milk, then whisk into the hot milk mixture; stir in the cream. Cook, stirring often, until thickened and steaming, about 3 min..
3. Stir the cream mixture into the potato-broth mixture; add the clams with their liquid. Bring to a simmer and simmer for 5 min. more (note: do not boil as this toughens the clams). Season with salt and pepper.
