Saturday, February 25, is National Clam Chowder Day! We’re celebrating with The Shrimp Box‘s recipe for New England clam chowder—straight from the pages of The Jersey Shore Cookbook, by Jersey Bites founder and executive editor, Deborah Smith.
Sixty years of chef experience—along with fresh, local ingredients—go into every batch of our New England clam chowder,” says Shrimp Box co-owner George Gyftakis. This make-at-home version is creamy, hearty comfort food at its best.
YIELD: 8 CUPS
4 tablespoons salted butter
3/8 cup all-purpose flour
2 tablespoons olive oil
1 cup diced onions
1 cup diced celery
5¾ cups clam broth or homemade clam stock
2 cups chopped fresh clams with juice
3 cups diced Idaho potatoes
1 cup heavy cream
1 cup half-and-half
1 teaspoon chopped fresh parsley
1 to 1½ teaspoons salt, or to taste
Ground black pepper, to taste
- Make a roux: In a medium saucepan over medium heat, melt butter. Add flour and cook, whisking constantly, for 2 to 5 minutes. Set aside to cool.
- In a large pot over medium heat, heat olive oil. Add onions and celery and sauté for a few minutes, until onions are translucent and vegetables are soft. Add clam broth. Simmer uncovered over medium heat for 30 minutes.
- Add clams, with their liquid, and potatoes to broth. Bring to boil, lower heat, and simmer uncovered for 30 minutes.
- Add some soup liquid to roux, a ladle at a time, to soften it. Stir roux into soup. Bring to a boil over medium heat, and then simmer uncovered for 1 minute.
- Add heavy cream, half-and-half, and parsley. Heat through, letting soup simmer. Season with salt and pepper. Serve.
Photo courtesy of The Shrimp Box and Outside the Box Patio Bar
Excerpted from The Jersey Shore Cookbook by Deborah Smith. Reprinted with permission from Quirk Books.
75 Inlet Drive
Point Pleasant Beach