This recipe makes a traditional New England clam chowder full of vegetables. You can serve it as
a side dish, but this soup is hearty enough to have as a meal.INGREDIENTS | SERVES 6–8
2 tablespoons butter
¼ teaspoon chopped garlic
1 cup diced onions
½ cup diced celery
½ cup diced leeks
2 tablespoons flour
4 cups milk
1 cup minced clams with juice
1 cup diced potatoes
1 tablespoon salt
1 teaspoon thyme
½ cup heavy cream
1. Melt the butter in a soup pot over medium heat. Sauté the garlic, onion, celery, and leeks for
3–4 minutes.
2. Remove from the heat, add flour, and mix well.
3. Return to the stove. Add the milk and stir.
4. Drain clams and add the juice to the soup. Bring to a boil, stirring often.
5. Reduce heat to a simmer. Add the potatoes and seasonings. Simmer for 10 minutes.
6. Add the clams and simmer for 5–8 minutes. Finish by adding the heavy cream.Ruby Tuesday White Chicken Chili
White chili is a hearty stew, and delicious without the tomato base. Garnish this dish with sour
cream, Monterey jack cheese, and fresh chopped cilantro as you would regular chili.INGREDIENTS | SERVES 8
1 pound great northern beans
6 cups chicken stock