Creamy clam chowder is really easy to make at home, even with fresh clams.
Clams | Butter | Celery Corn | Potatoes Garlic Paste | Onion Flour | Chicken Stock Clam Juice | White Wine Heavy Cream
First boil cubed potatoes in a small pot for about 15 minutes or until soft. Drain and set aside. In a large pot or dutch oven, saute celery for 2 minutes and then add onion and corn. Cook for 2 minutes then add garlic. Cook for an additional minute.
Next, stir in flour with a whisk. Heat until bubbly. Cook, stirring frequently for about 1 minute. Stir in chicken stock, cooked clams and clam juice. Finally add white wine and heavy cream. Simmer for about 5-7 minutes.
Finally, gently stir in cooked potatoes. Add salt and pepper to taste. Ladle into bowls and top with green onions and or bacon.
"So good ! I’ll never buy canned again." ANN M.