clam chowdah






I may be from upstate NY but I love everything New England. The Pats, the Red Sox, Boston College and ESPECIALLY clam chowder (or “chowdah” as Bostonians say). And even though I grew up with mounds of snow at my doorstep, these past few weeks have been absolutely freezing for the city of Boston. In light of the frost bite temperatures and the flu season in full swing, I decided that last night was a clam chowdah kind of night. It’s the perfect soup for a night of cozying up on the couch, trading in work pants for comfy pants and watching the evening’s TV shows with roommates to unwind from the day. This Tessipe is full of flavor and once you get going, the deliciousness doesn’t stop. The best part is that it makes a big batch so you can enjoy it for the whole week!

Clam Chowdah

What you will need:

1 1/3 sticks of unsalted butter
2 cups medium diced carrots
2 cups medium diced celery
1 large chopped yellow onion
4 cups peeled and diced yukon potatoes
1 large box (32 oz.) of chicken broth (low sodium and no MSG)
3 tablespoons of flour
5 cans of minced or chopped clams (I prefer chopped), juice drained from the cans
2 cups light cream


1) Melt 1 stick of butter in a big pot on medium/low heat.
2) Once butter is melted, add the carrots, celery, onion and potatoes.
3) Simmer all of these ingredients for 10 minutes. Stir often.
4) After 10 minutes is up, add 1 large box of chicken broth. The chicken broth should just cover the vegetables. If there isn’t enough liquid, just use water. Season generously with salt and pepper. Taste often.
5) Cook for about 25 minutes on medium/low heat until the vegetables are tender.
6) In a separate small pot, melt 1/3 stick of butter. Once butter is melted, add 3 tablespoons of flour. Whisk for 2 minutes. Add to vegetables.
7) After the 25 minutes are up, add the 4 cans of clams and 2 cups of light cream. (These are added last because you do not want them to boil. The cream would not be a good consistency and the clams would get rubbery if you let it boil).
8) Turn heat to low and cook for 5 minutes.
9) Serve with oyster crackers.

A Tessipe for you & i to taste a cold winter day in New England!

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One Response to clam chowdah

  1. Pingback: some of my favorite Tessipes from this year | you & i

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