JesseEatzA rich, velvety New England style clam chowder loaded with tender sea clams and a hint of white pepper and thyme. This professional-grade recipe uses a precise clam juice and cream base for ultimate depth of flavor.
In a large stockpot over medium-high heat, add the blended oil and allow it to get hot.
Add the diced onions, celery, and minced garlic. Sweat the vegetables until the onions are translucent, stirring occasionally.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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