26.5 oz cansminced clams in clam juicedo not drain
Instructions
In a large pot or dutch oven, add the potatoes, onions, leeks and celery.Next, pour the juice from the canned clams over the vegetables, and add water until the vegetables are completely covered and stir.
Bring the mixture to a boil, and then reduce the heat to medium-low and let it simmer for about 10-15 minutes or until the vegetables are tender.
While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Then, using a whisk, gradually mix the flour with the butter to make a roux.
Slowly add the half and half to the roux and continue whisking to get rid of any lumps that it may have. Let the mixture come to a slight bubble and continue cooking until the roux mixture becomes thick and creamy.
Once the vegetables are tender, add the cream mixture (roux) to the large pot with the vegetables and mix well.
Add the salt, sugar and pepper and stir again until combined.
Finally, add the minced clams and stir until all ingredients are well combined and the chowder is heated through. Serve this clam chowder with your favorite toppings and add-ins!
Notes
The half and half mixture will thicken quickly once it starts to bubble, so remove it from the heat once it becomes thick and there are no more lumps.
For thinner chowder, add the half and half mixture to the pot of vegetables before it starts to bubble.
For extra flavor, you can add additional can of clams to the chowder.
If you enjoy larger pieces of clam, used chopped clams instead of minced clams.
To avoid rubbery clams, add them to the chowder to warm through just before serving.
Store any leftover chowder in an airtight container in the refrigerator for 3-4 days.