Whether we want to admit it or not, fall has arrived and the cold weather is settling in. On the bright side, that means it’s chowder season! Head to Pauli’s to try our hearty clam chowder- it’s the perfect thing to warm you up on a chilly fall day! ($6.99) If you cant make it in, we’ve got you covered. We’ve got a simple version of our recipe so you can enjoy at home.

clam chowder shutterstock 47562913 300x199 Try Our Deliciously Creamy New England Clam Chowder!

What you’ll need:

12 tablespoons (1 ½ sticks unsalted butter)
2 yellow onions chopped
4 stalks celery medium-dice
8 potatoes, peeled, medium-dice
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups clam juice
½ cup all purpose flour
2 cups milk
3 cups chopped clams

Directions:

Melt four tablespoons of butter in heavy stockpot. Add onions, cook over medium-low heat for ten minutes until translucent. Add celery, potatoes, thyme, salt and pepper and sauté for 10 minutes. Add the clam juice and bring to boil until vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook on low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then, pour this mixture back into the large stockpot with the cooked vegetables. Simmer until the broth is thickened.

Add the milk and the clams to the large stockpot and heat through for a few minutes to cook the clams. Add salt and pepper to taste. Serve hot and enjoy!

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