New England Clam Chowder

Ingredients

• 1/2 cup butter
• 1 onion, chopped
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups potatoes, diced
• 2 (6.5 ounce) cans minced clams, undrained
• 1 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• Salt to taste

Directions

1. Melt butter in a large saucepan over medium heat. Add onion, celery and garlic, and cook until soft and fragrant, about 5 minutes.
2. Stir in flour until combined. Gradually add chicken broth and potatoes, stirring until smooth. Bring to a boil, and cook for 10 minutes, stirring occasionally.
3. Stir in clams and cream, and season with Worcestershire sauce, thyme, pepper, and paprika. Simmer for 15 minutes, or until potatoes are tender.
4. Taste and adjust seasoning with salt, if needed. Serve hot.

Interesting Facts

• New England Clam Chowder is a traditional chowder recipe that originated in the United States in the early 1800s.
• The traditional chowder recipe calls for clams, potatoes, onions, celery, cream, and butter.
• The addition of Worcestershire sauce, thyme, pepper, and paprika gives this classic recipe a unique flavor.