New England's finest... and easiest.
1 medium onion
2 celery ribs
2 large garlic cloves
2 Tbsp. flour
2 large potatoes, peeled and cut into bit-sized pieces
3 chicken bouillon cubes
2 Bay leaves
2 cans chopped clams
1 cup half & half (or heavy cream)
salt and freshly ground pepper
1 Tbsp. dried dill weed
Boil 5 cups of water. Add potatoes, bouillon, clams (with juices) and Bay leaves. Cook until potatoes are fork-tender. Once cooked, strain broth into a large measuring cup or bowl, reserving potatoes and clams (remove bay leaves).
In the meantime, chop fine the onion, celery and garlic (I pulse all 3 together in a food processor until minced).
Melt butter in stock pot. Add onion, celery and garlic. Cook until onion is translucent, approximately 3 - 5 minutes.
Add flour and stir, making a roux... (Listen to me... all fancy & shit!!)
Slowly add approximately 1 cup of broth, stirring constantly, allowing mixture to thicken slightly. Continue adding remaining broth, 1 cup at a time, thickening in between.
Carefully add potatoes and clams, dill, and half & half. Heat through, but do no boil.
Add salt and pepper to taste.
Want to really impress 'em?
Serve in little edible bread boules (I know! I'm just so fancy now!)
Simply cut off the top. Hollow out the center and fill with chowder.
Dinner is served!