A hearty and flavorful chowder with a smoky twist, perfect for warming up on a chilly day.
Peel and dice the potatoes into small cubes.
Cut the potatoes evenly to ensure they cook uniformly.
In a large pot, boil the diced potatoes in salted water until tender, about 10 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes and set them aside.
Reserve some of the potato cooking water to adjust the soup's consistency later if needed.
In the same pot, melt the butter over medium heat.
Ensure the butter doesn't brown; it should just melt.
Add the diced celery, chopped onion, and minced garlic to the pot. Sauté until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Sprinkle the flour over the sautéed vegetables and stir well, cooking for 2 minutes.
This step helps to thicken the chowder later.
Add the clams along with their juices, parsley, thyme, marjoram, dill, liquid smoke, and the cooked potatoes to the pot.
Stir gently to combine all ingredients evenly.
Pour in the milk and cream, stirring to combine. Heat until the chowder is just about to simmer, but do not let it boil.
Boiling can cause the cream to curdle, so keep the heat low.
Season the chowder with salt and pepper to taste.
Taste as you season to avoid over-salting.
Serve the chowder hot, garnished with additional fresh parsley if desired.
Pair with crusty bread for a complete meal.
Continue in our app for the best experience
