This Is The Best Clam Chowder Recipe

Cut off the root end of the leeks and wash them in an ice water bath to remove mud and sand.

Chop the leeks into smaller pieces after cleaning them.

Peel and cut three medium-sized Idaho potatoes into small squares, ensuring they are roughly the same size for even cooking.

Rinse the chopped potatoes in cold water three times to remove excess starch.

Salt the water and boil the potatoes until fork tender, about 11 minutes.

In a pan, heat a little oil (or butter) and add the cleaned leeks.

Chop the Vidalia onion and add it to the pan with the leeks, cooking until the onions are translucent and the leeks soften.

Season the leeks and onions with salt and pepper while they cook.

In a separate bowl, melt 2-3 tablespoons of butter and add a little flour to create a roux for thickening the chowder.

Add the drained clams and the liquid from two cans of clams to the pot with the leeks and onions after they are cooked.

Equipment Needed

Spice Level:

Dietary