Clam Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Clam Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Clam Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 c. onion, finely chopped
• 1 c. celery, finely diced
• 2 c. potatoes, finely diced
• 2 cans (6 1/2 oz. each) chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

clams, undrained 3/4 c. butter or margarine 3/4 c. flour 1 qt. half and half 1 1/2 tsp. salt 1/4 tsp. pepper (Note: When in a hurry I have used a package of frozen O'Brien potatoes in place of vegetables.) Combine vegetables in small saucepan

Step 2: Technique & Execution

Drain clams; pour juice over vegetables; add enough water to barely cover

Step 3: Technique & Execution

Cook uncovered until tender about 15 minutes

Step 4: Technique & Execution

In meantime, melt butter in large, heavy saucepan

Step 5: Technique & Execution

Stir in flour until blended and bubbly

Step 6: Technique & Execution

Remove from heat; stir in cream until smooth and blended