A hearty and creamy New England clam chowder recipe, perfect for a cozy meal.
Peel and dice the potatoes and onion into small cubes.
Uniformly diced vegetables ensure even cooking.
In a large pot, add the diced potatoes and onion. Pour in enough water to cover them.
Use cold water to start cooking the vegetables evenly.
Bring the pot to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Drain most of the water, leaving just enough to cover the vegetables.
Retaining some water helps maintain the soup's flavor.
Add the clams with their juice and the evaporated milk to the pot. Stir to combine.
Stir gently to avoid breaking the clams.
Add the butter to the pot and stir until melted and well incorporated.
Butter adds a rich flavor to the chowder.
If a thicker consistency is desired, mix the flour with cold water to create a slurry, then gradually add it to the pot while stirring.
Add the slurry slowly to avoid lumps.
Season the chowder with salt and black pepper to taste.
Taste as you season to achieve the perfect balance.
Serve the chowder hot, garnished with fresh parsley if desired.
Serve with crusty bread for a complete meal.
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