New England clam chowder soup



  • 1 cup celery ribs chopped
  • 1 medium onion chopped
  • 2 tbs butter
  • 3  potatoes washed, peeled and cubed
  • 2 cups chicken or vegetable broth
  • 1/4 tsp white pepper
  • 1 tbs fresh dill or 1/2 tsp dried dill
  • 2 tbs all-purpose flour
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cans (6-1/2 ounces each) chopped clams, undrained
  • Chopped parsley for garnish


  1. In a colander, drain clam juice from the cans and set aside.
  2.  In a medium size pan, sauté  celery and onion with butter until tender.
  3. Stir in the potatoes, clam juice, chicken broth, pepper and dill (if using fresh dill add it at the end). 
  4. Bring to a boil. 
  5. Reduce heat and simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  6. In a small bowl, combine flour, heavy cream and milk until smooth. Gradually stir into soup. 
  7. Bring to a boil and cook for 1-2 minutes or until thickened.
  8. Stir in clams  and heat through (do not boil).
  9. Serve with crackers.

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