Cook with me Tuesday- Clam Chowder

Hey guys and welcome back to the blog. As you can tell by the title today I'm sharing with you my clam chowder recipe. Now this is an absolute favorite go to recipe for me. It's super quick and incredibly easy to make and over all... not very expensive either. if you'd like to check out the video for this recipe so you can watch the step by step instructions on making this, make sure to check out my YouTube channel.

Let's get started cooking!

WHAT YOU'LL NEED-

5 cans of clams both the juice and the clams ( I like to use a mixture of minced and whole baby clams)
1 quart (about 4 cups) half and half
1 quart (about 4 cups) milk- you can use either 2% or whole milk in this
6-8 large russet potatoes ( I used 15 small potatoes)
1/2 yellow onion
(celery is optional)
1 stick butter
1/3 cup corn starch 
salt and pepper to taste

WHAT YOU DO-

1. So to start out you'l need to go ahead and chop up all of the veggies and then get them into a large pot to cook over medium high heat following step number 2.

2. Go ahead and drain the clams. Put all the juice from the cans into the pot with the veggies, cover it, and cook the veggies until tender. You may be worried that there isn't enough liquid to cook these veggie but trust me, with the lid on and stirring every once in a while, there will be more than enough liquid to cook the veggies. Make sure before you move on to step number 3 that you put the clams into a container and cover them so you can put them into the fridge so they stay fresh until you're ready for them.

3. While the veggies are cooking down, go ahead and make up the cream mixture. Pour the half and half and the milk into a bowl, making sure to set aside about a cup of the mixture for the corn starch.

4. In a new pot, go ahead a melt down 1 stick of butter, then add in the cream mixture and heat to a simmer.

5. while the cream is heating up, go ahead and mix the corn starch into the reserved cream, then add it to the cream on the stove once the cream is simmering to help thicken the chowder.

** NOTE ** if you use 2% or skim milk you may need to use 1/2 to a whole cup of corn starch to properly thicken the chowder.

** NOTE **  Make sure not to walk away from the stove while the cream is simmering because the cream can burn very quickly.


6. Once the veggies are tender, go ahead and add the cream to the pot with the veggies, then add in the clams.

7. Let the chowder cook for about 10-15 minutes longer to allow the clams to heat through. Make sure to keep the chowder stirred and not to walk away because the cream can burn very easily, as stated above.


8. EAT!


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