New England Clam Chowder
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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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