New England Clam Chowder

I love the fall and winter season. I know I can say I love it because I live in Arizona and don't have to deal with snow and sleet. We have wonderful winters here where it gets cold (well, cold for us desert rats), but is still fairly warm & sunny throughout the day. I love soup & stews, casseroles & roasted foods most in the winter. It's just too scorching during the summer to fully enjoy these types of meals.

Clam Chowder is definitely a family favorite and this recipe hits the mark every time. There are NEVER any leftovers! My personal favorite is actually Manhattan Clam Chowder or as my family calls it, "the red kind", but "the white kind" is absolutely delicious and much loved in this house. This is sure to make the list for your family's soup night this winter.

New England Clam Chowder

adapted from The Comfort of Cooking

Serves 6-8

Note: You could add an extra can of minced clams if you like it meatier. One of my kids is a vegetarian so we keep it 2 cans.

2 X 6.5 oz. cans minced clams

2 T. olive oil

1 onion, chopped

2 cloves garlic, minced

2 stalks of celery, chopped

2 cups cubed red potatoes

2 carrots, diced

1/2 cup butter

1/2 c. all purpose flour

2 1/2 c. half and half

1 c. whole milk

1 1/2 t. salt

freshly ground pepper to taste

1 t. chopped thyme or 1/2 t. dried thyme

In a large stockpot or saucepan, heat olive oil over medium heat and add onion, celery and carrots. Season with salt and cook for 2-3 minutes. Add garlic and cook for another minute. Add potatoes and enough water to just cover all vegetables. Cover pot and let cook about 10 minutes. Remove lid and make a well in the center of the pot and add butter letting it melt. Add flour and whisk to combine, letting it cook for 2 minutes. Add half and half, milk thyme and more salt & pepper to taste. Turn heat down to medium low and just let everyone mingle and get to know each other. About 15 minutes. Be careful not to let the milk/cream boil, you just want it at a gentle simmer. A few minutes before serving, add clams with their juices and let it heat through. Season more if needed.

Serve with warm, crusty bread. This can also be made a day ahead.