Who does not love a hot bowl of Clam Chowder? I actually dream about this soup, really it just does not get better than this. A rich creamy, velvety soup that hits the spot. This soup is perfect for a dinner party. It's easy enough that you won't be stressing and in the kitchen neglecting your guests, but the outcome is so exquisite everyone will think you slaved over the meal.
1 1/2 sticks (12 Tbsp.) of unsalted butter, divided
1 yellow onion, chopped
2 cup of celery, diced
2 cups of carrots, diced
3 cups of boiling potatoes, diced
1 1/2 teaspoon minced fresh thyme leaves
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
2 cups clam juice
1 quart chicken stock
1/2 cup all purpose flour
1/2 cup heavy cream
3 cups chopped fresh chowder clams
Melt 4 Tbsp. (1/2 stick) butter in a large heavy stock pot. Add onions and cook over medium low heat until onions are soft. Add celery, carrots, potatoes, thyme, salt, and pepper saute' for 10 minutes. Add the clam juice and chicken stock and bring to a boil, let simmer until vegetables are tender, about 20 minutes. In a small pot melt the remaining 8 Tbsp. of butter and whisk in the flour. Cook over very low heat for a couple of minutes constantly stirring. Whisk in one cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. Add the cream and the clams and heat gently for a few minutes to cook the clams. Season with salt and pepper. Serve hot.