I am always on the hunt for a recipe that will come close to the best Clam Chowder I’ve ever tasted - from a little place called the Chowder Bowl at Nye Beach, on the Oregon coast. Most of the cookbooks I own use bacon and other items that just don’t belong in “my” clam chowder. The following recipe by Dave Lieberman of the Food Network comes pretty close. The following is my adaptation. You will see a link to the published recipe below.
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks trimmed, quartered lengthwise, then sliced into 1/4-inch pieces -- reserve the leaves, chopped fine to sprinkle over top of bowls.
3 tablespoons all-purpose flour
2 (8-ounce) jars of Clam Juice -- I used Snow’s
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
4 Russet potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
6 to 8 teaspoons of butter – to plop on top of your bowl of chowda!
Open the two cans of clams and drain the juice into a bowl. Set the clams aside to add later.
Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly.
Add the clam juice and the juice from 2 cans of chopped clams you previously drained into a bowl, cream, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Ladle into bowls and sprinkle with celery leaves, then top with butter . Enjoy!
Link to original recipe: http://www.foodnetwork.com/recipes/dave-lieberman/new-england-clam-chowder-recipe/index.html