Chunky that eats like a meal new england clam chowder

You're looking for a recipe for a hearty, chunky New England Clam Chowder that's filling enough to be a meal in itself! Here's a recipe that fits the bill:

Chunky New England Clam Chowder Recipe

Servings: 6-8

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound clams, scrubbed and rinsed (you can use fresh or canned)
• 1 pound diced potatoes (about 2-3 medium-sized potatoes)
• 1/2 cup all-purpose flour
• 1 cup clam juice (you can use canned or homemade)
• 1/2 cup whole milk
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Add the clams, potatoes, flour, clam juice, milk, thyme, salt, and pepper to the pot. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the potatoes are tender and the clams are cooked through.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until it's chunky, but still has some texture. You can also leave it chunky if you prefer.
5. Taste and adjust the seasoning as needed.
6. Serve the chowder hot, garnished with chopped parsley and crusty bread on the side (optional).

Notes:

• You can use fresh or canned clams for this recipe. If using fresh, be sure to scrub and rinse them well before using.
• You can also add other ingredients to customize the recipe to your taste. Some ideas include:
  • Diced bell peppers or celery for added flavor and texture
  • A splash of white wine or lemon juice for brightness
  • Chopped bacon or salt pork for added smokiness
  • Fresh herbs like parsley, chives, or dill for added freshness

Enjoy your hearty, chunky New England Clam Chowder!