Week 6: New England Clam Chowder

The clam chowder the kids cooked at Jane Addams Place in West Philadelphia.

Makes 6-8 servings


3 tablespoons olive oil

2 medium yellow onions, chopped

4 stalks of celery, medium dice

6 carrots, medium dice

4 medium potatoes, medium dice

1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

4 6 ounce cans minced clams in their juice

1 8-ounce bottle clam juice

1/4 cup flour

3 tablespoons butter

2 cups whole milk



1. Heat olive oil in heavy-bottomed stock pot or Dutch oven. Add the onions and cook over medium-low heat for 10 minutes, or until translucent.

2. Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté for 10 more minutes.

3. Drain the juice from the cans of clams into a measuring cup and add it (not the clams yet) along with the bottled clam juice. Bring to a boil and then turn down to a simmer, uncovered, until the vegetables are tender, about 20 minutes.

4. After about 15 minutes, melt the butter in a separate small pan. Whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. (This is called a roux.)

5. Add a cup of hot broth from the stock pot to the roux and stir to combine. Add this mixture back into the cooked vegetables and simmer for a few minutes until the broth is thickened.

6. Add the milk and clams and heat gently for a few minutes to heat the clams.

7. Taste and season with salt and pepper. Serve hot.

Per serving (based on 8): 294 calories, 10 grams protein, 42 grams carbohydrates, 12 grams sugar, 12 grams fat, 18 milligrams cholesterol, 659 milligrams sodium, 5 grams dietary fiber.