By Mary Parks | 30 minutes

 Our twist on a New England Classic: Clam Chowdah. 

Made with chopped clams and green crab broth, this recipe is quick and inexpensive (~$2 per serving). The final dish in our New New England Seafood series, this chowder is the perfect fall dish. We like our chowder on the thinner side so we used less flour for our roux but you can add as much as you like or throw in some heavy cream for a thicker chowder. We served our chowder with biscuits and whipped green crab roe butter. 

INGREDIENTS

• 3 Tbsp of butter 

• ½ an onion, diced

• 2 cloves of garlic, smashed 

• 2 potatoes, diced

• 2 celery stalks, sliced 

• Paprika, chili powder, garlic powder, onion powder, and salt and pepper to taste

• 1 tsp of flour 

• 1 can of chopped clams 

• 2 cups of milk

• 2 cups of green crab broth 

• optional: sherry 

DIRECTIONS

1. In a pot, add butter over medium heat along with onion, garlic, celery, potatoes, and seasonings. Cook until onions are translucent then sprinkle four until absorbed by the butter. 

2. Add milk and green crab broth to the pot and bring to a simmer (do not let it reach a boil).  

3. While the soup is simmering, open up your can of clams and pour the liquid in your soup pot. 

4. Toss the chopped in a pan on medium heat with a little butter and sherry. Cook until sherry is reduced and add the clams to your chowder. 

5. Cook the chowder until the potatoes are tender and adjust the seasoning to your taste. We like a slightly spicier chowder so we added some extra paprika, chili powder, and hot sauce (which is why our chowder isn’t white). 

6. Serve and enjoy! We paired the recipe with drop biscuits and whipped green crab roe butter.

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