Homemade New England Clam Chowder
This will make a large pot of chowder. Serves about 6-8 servings with leftovers.
Total Time: 1- 1-1/2 hours
Yield: 6-8 servings and more..
- 6 small (tuna can size) chopped or minced clams, do not drain, use the liquid!*
- 1 medium sweet onion, chopped finely
- 2 stalks celery, chopped finely
- 2 bay leaves, remove before serving
- 6-8 large potatoes, peeled and cut into bite sized cubes
- 1 cup butter (2 sticks)
- 2 Tbsp Wondra powdered flour
- 1 qt Half n' Half
- 1 qt whole milk
- 1/8 to a 1/4 tsp seasonings to taste: thyme, black pepper, seasoned salt, lightly sprinkle garlic seasoning, a sprinkle of basil
*You may be able to buy a very large 48 oz can of chopped clams. We buy it at BJs Wholesale Club
- Using a large stock pot, melt butter and saute' onions and celery until softened and slightly cooked.
- Add all clams with the juices, stirring in the Wondra flour, whisking it rapidly.
- Pour half n' half and milk, stirring until all is mixed and smooth. If too thick, you can add a little amount of milk.
- Add seasonings, bring to a boil and add potatoes. After another boil, lower heat to a medium simmer, stirring constantly so it doesn't stick.
- Simmer until potatoes are fork tender. Then shut off heat and keep pan covered until ready to serve.
- Serve with Oysterette crackers (small round soup crackers)
An old Family favorite
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!