New England Clam Chowder
Homemade clam chowder is the very best! So hearty, satisfying and down right good. Very easy to make and puts the canned chowder to shame.
Prep Time: 2-3 hours
- 1/2 cup minced celery
- 1/2 cup minced medium onion
- 3 cloves garlic minced
- 1 Tbsp olive oil
- 1 cup minced/purified fresh white potatoes/ about 3 am
- 1/2 gal (64 oz) half & half
- 2 bay leaves
- 1/2 tsp black pepper
- 2 Tbsp Old Bay Seasoning
- 1/2 tsp dill weed
- 2 sticks fresh butter
- 2 Tbsp sugar
- 1 tsp basil
- more salt as needed
- 3 lb white potatoes, peeled, rinsed, diced about 4 cups
- 4 cans chopped clams
- 2 cans whole clam (Use clams with the clam juice it is packed in)
- 2 bottles of clam juice
- Using a large stockpot, add olive oil, minced onion, celery and garlic. Stir until tender.
- Add all seasonings, clams and juice.
- Add half and half, bring to a boil, then down to a simmer. For about an hour. Add the 2 sticks of butter during the simmer.
- After the first hour, add the minced potatoes. This will thicken your broth (you won't need to use flour).
- Add the diced potatoes and put it on simmer. Stir frequently.
- Serve with oyster crackers. This is yummy.
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