New England clam chowder

New England clam chowder
  • 30g unsalted butter
  • 1 medium onion, finely diced
  • 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, sliced into 1/2cm pieces
  • 3 tbsps plain flour
  • 500ml chicken or vegetable stock
  • 2 (280g) tins chopped clams in juice
  • 250ml double cream
  • 2 bay leaves
  • 450g potatoes, cut into 1.5cm cubes
  • Salt and freshly ground black pepper
  • For the pan-toasted croutons
  • 30-45g unsalted butter
  • 1/2 baguette, cut into 2.5cm cubes
  • 3 tbsps freshly chopped flat-leaf parsley
  • Salt and freshly ground black pepper
1) Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from two tins of chopped clams (reserve clams), cream, bay leaves and potatoes, and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low. Cook for 20 minutes, stirring often, until the potatoes are nice and tender.

2) Add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.

Pan-toasted croutons:

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2-3 minutes. Add parsley and season with salt and pepper. Serve with chowder.

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