Jackie H.
Silver Post Medal for All Time! 355 Posts 
Make this delicious, hearty clam chowder for yourself or family tonight.
Total Time: Prep time about 20 minutes. Cooking time about 1-1/2 hours
Yield: 6-8 bowls or 8-12 cups
Source: My Family Favorite
Ingredients:
- 4 cans of chopped clams and juice
- 1-1/2 sticks of butter
- 16 oz carton of half and half
- 1 medium sized onion, minced
- 2 stalks of celery, minced (minced in a chopper or food processor)
- 1 clove of garlic, minced
- 1 large white all purpose potato, minced
- 4 large white potatoes diced
- 1/4 tsp seasoned salt
- 1/4 tsp black pepper
- a few flakes of red pepper flakes
- 1/4 tsp basil
- 1/4 tsp Italian seasoning
- 1/4 tsp thyme
- 1/4 tsp rosemary,
- 1/4 tsp minced dried garlic, if you didn't have fresh
- 1 bay leaf
- 1/4 tsp Old Bay Seasoning
- 1/4 tsp dill
- 2 tsp of sugar
- 1/2 cup of white wine
Steps:
- Using a soup pot, start by heating the butter, add onion, celery, and garlic.
- Heat until vegetables are translucent.
- Add the clams and juice, stirring well.
- Add minced potato.
- Continue stirring and cooking for a few minutes.
- Add all spices, stir in well.
- Add diced potatoes, stirring well.
- Add half and half.
- Let this come to a boil and lower the heat to a very low simmer.
- Keep stirring well, "often". This will stick if not tended to.
- After an hour, take a large spoonful for a taste test. What do you think it needs? Adjust seasonings as needed.
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Harlean
Bronze Post Medal for All Time! 148 Posts December 5, 20150 found this helpful
I would suggest using baby clams and drain the juice from the clams to add to your veggies, but reserve the clams, finish up your chowder and add the clams shortly before serving. Clams tend to get rubbery when overcooked. By using the juice in the beginning, you still have the wonderful clam flavor.
Harlean from Arkansas
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