After a lot of trial and error I finally hit on a chowder I really like. It’s very thick and creamy.
5 - 6 Large Red Potatoes
3 Shallots - minced
1 Stick of Butter
3/4 C Flour
1 qt Heavy Cream
51 oz can of chopped clams (I get them at Sam’s Club.)
2 tsp White Pepper
2 tsp Powdered Thyme
Drain the clams reserving the broth. (there should be about a quart - retain just a quart) Set aside.
Peel and medium dice (bite-size) potatoes. Boil for 5 minutes, drain and set aside.
Saute shallots in butter in a large stock pot. Do not brown. Add flour and whisk to make a blonde roux. DO NOT BROWN. Add heavy cream and simmer until it starts to thicken. Add reserved clam broth and whisk while it thickens. Never hard boil any cream soup. Add clams and boiled potatoes then stir. Add seasonings and adjust to taste. When it’s thick and well incorporated it’s ready to eat. Thin with half and half if you like a thinner broth. Serve with oyster crackers on top or Club Crackers on the side.