Newport Beach, CA is one of my most favorite places in the world. I grew up not far from there and my memories of going to the beach as a kid are all of being in or near Newport. This recipe is from the family of a childhood friend, who once took me “clamming”. I had never experienced that before…and had no idea how delicious those little clams were going to flavor that night’s meal. This chowder is rich and filled with lots of good textures and flavors. Make sure you serve it with some delicious bread…you’ll want to lop up every last bit in the bowl!
Newport Beach Clam Chowder
- 1 onion, chopped
- 1 cup celery, diced
- 1 cup potatoes, diced and peeled
- Water, to cover veggies
- 1/2 cup butter
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 cans minced clams, juice reserved
- Few cups milk
- 1 (8-oz) can of corn, drained
- 1 cup sour cream
- Put the onion, celery, and potatoes in a large saucepan. Cover with water and cook over medium heat until the potatoes are just tender. Drain the water and set aside.
- Melt the butter over low heat in a large stockpot. Add the flour, salt, pepper, and garlic powder. Stir until the mixture starts to bubble. Pour the reserved clam juice into the pot and then add enough milk to make about 4 cups of liquid. Stir over low heat until thick.
- Add the cooked veggies to the pot as well as the clams and corn. Simmer on low heat for about 30 minutes, stirring occasionally. Remove the pot from the heat and stir in the sour cream. Let the soup sit for 5 minutes before serving.