Mastering the Dual Fuel Range

RANGETOP

New England Clam Chowder

Once the vegetables are prepped, this hearty East Coast favorite

comes together in about half an hour.

MAKES COOK TIME

6 SERVINGS 30 MINUTES

INGREDIENTS

– 2 tablespoons unsalted butter

– 1 medium onion, ﬁ nely diced

– 2 celery stalks, trimmed, quartered lengthwise,

and sliced into ¼-inch pieces

– 3 tablespoons all-purpose ﬂ our

– 2 cups chicken or vegetable stock

– 2 10-ounce cans chopped clams in juice, juice reserved

– 1 cup heavy cream

– 2 bay leaves

– 1 pound Idaho potatoes, cut into ½-inch cubes

– Salt and freshly ground black pepper

PREPARATION METHOD

1. In a large pot, heat butter over medium-high heat. Add onion and

celery; sauté until softened, stirring often. 2. Stir in the ﬂ our to distribute

evenly. Add stock, clam juice, heavy cream, bay leaves, and potatoes;

stir to combine. 3. Stirring consistently, bring to a simmer. Reduce heat

to medium-low and cook 20 minutes, stirring often, until potatoes are

tender. 4. Add clams and season to taste with salt and pepper. Cook

until clams are just ﬁ rm, another 2 minutes.

TECHNIQUES Simmer