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New England Clam Chowder

Rachael Ray Every Day
  • 0 minutes
  • Serves 4

INGREDIENTS

1 oz

Clams

2 cups

Fish stock or clam, juice

1 cup

Edamame, frozen

2

Fleshed potatoes, yellow

2

Onions

2 tbsp

Cornstarch

2 tbsp

Flour

1

Salt and pepper

1 tbsp

Olive oil, extra-virgin

2 tbsp

Butter

1/4 cup

Heavy cream

1 cup

Whole milk

1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried