Easy clam chowder by way of Boston and Louisiana

Clam chowder is one of my husband's favorite foods. A few months ago, it dawned on him that it wasn't something we had to order in restaurants--we could actually make it! This was in the middle of the summer, so we waited until our first chilly fall weekend to develop our recipe, and it was worth the wait! 

We lived in Boston and we're from Louisiana, so we like a New England style chowder, and I can't help but add a little kick with some Tony Chachere's or Old Bay seasoning. 

I kept this recipe very simple and used canned clams to make this accessible to everyone, even if you don't live on a coast.

2 T butter
1 onion, diced
3 ribs celery, diced
3 cloves garlic, minced
3 T all-purpose flour

1 1/4 cup water
1 cup (8 oz) clam juice
2 (6.5-ounce) cans chopped clams, juices reserved

3 large russet potatoes, diced (I don't bother peeling)
1 1/2 t salt
1/2 t dried thyme
1/4 t Tony Chachere's or Old Bay seasoning (optional, but adds a unique kick)

1/2 t smoked paprika (optional)

freshly ground black pepper, to taste

1 bay leaf
1 1/4 cup half and half

Garnish
handful chopped fresh parsley leaves
oyster crackers

splash of lemon juice (optional)

Heat a large stockpot or Dutch oven over medium high heat. Add butter and sauté onion and celery until onion is translucent. Add garlic and sauté 30 more seconds.

Make roux by adding flour and stirring for a minute or two, until slightly golden. Gradually stir in water. Add clam juice and reserved liquid from clam cans, but do not add clams yet. (The clams are already fully cooked and more cooking will make them rubbery.) Add seasonings and potatoes. Bring to a boil; reduce heat and simmer until veggies are tender, about 15 minutes.

Remove from heat and stir in half and half and clams. If the soup is too thick, add water to thin. Makes 4-5 main servings.