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New England Clam Chowdahhhh

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Ingredients

  • 3 c onions, diced
  • 3 c celery, diced
  • 5 lb potatoes, diced
  • 6 can(s) corn, cream-style
  • 6 can(s) corn, or 6 ears of fresh corn kernels
  • 6-6.5 oz can(s) minced clams with juice
  • 4 1/2 stk butter
  • 2 1/4 c unbleached white flour
  • 3 qt heavy cream
  • 4 1/2 tsp kosher salt
  • 4 1/2 tsp pepper, freshly ground
  • 3 lb pepper bacon, cut into 1/2 inch pieces
  • 2 Tbsp hot pepper sauce

Details

Preparation

Step 1

1
Drain the clams, but reserve the juice.
Also, if you are using canned corn, drain well.

2
Add the bacon to a large stock pot, and cook the bacon until almost crisp.

3
Add the onions and celery to the bacon, cook until tender.
Then add the potatoes, clam juice, and just enough water to barely cover the veggie/ bacon mixture.
Cover and simmer.
Cook potatoes until JUST fork tender; careful not to over cook the potatoes.

4
In the meantime, in a 5 qt pan, melt the butter, add the flour, whisk to blend and cook for about two minutes.
Add the cream, cook and stir until smooth and thick, using a wire whisk, until desired thickness.

5
Once your "chowda" is as thick as you wish,remove the pot from the stove, and add the cream mixture, drained corn, creamed corn, clams, and hot sauce.
Stir to combine.

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