Monday’s Menu: New England Clam Chowda

Having Lived in New England my entire life I have had my share of Clam Chowder. Some good, some amazing!  I have tons of recipes from family and friends and combined them together to create my very own recipe. It turned out so amazing that I had to share the recipe with you! Really,  I don’t like to brag but it was delicious.

Ingredients:

• 5 potatoes peeled and cut into cubes
• 2 onions
• 2 sticks of butter
• 1 bunch of celery
• 2 bay leaves
• 6 cans chopped clams
• 2 cans whole baby clams
• 2 cans crab meat (optional)
• half and half
• pinch of salt and pinch of pepper
• pinch garlic chopped
• 1 teaspoon marjoram
• 1/2 teaspoons  basil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon thyme

Sautee onion and celery in two sticks of butter with bay leaves and other seasonings.  Cook until soft, stirring so it doesn’t brown.  Add potatoes and drain juice from each can of clams. Cover and cook potatoes until tender. Next add clams and crab meat. Add half and half while stirring to desired creaminess.  If you like a thicker chowder like I do.  You can take two-tablespoons butter and melt it in a saucepan then slowly whisk in two tablespoons of flour.  Whisk until smooth and bubbling.  Stir into the chowder and simmer for about 10 minutes.

– Erika