Rich Clam Chowder Recipe
Rich Clam Chowder Recipe photo by Taste of Home

Rich Clam Chowder Recipe

Publisher Photo
"I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe." —Teresa Dastrup, Meridian, Idaho.
TOTAL TIME: Prep: 45 min. Cook: 25 min.
MAKES:22 servings
TOTAL TIME: Prep: 45 min. Cook: 25 min.
MAKES: 22 servings

Ingredients

  • 6 cups diced peeled red potatoes
  • 3 large onions, finely chopped
  • 6 celery ribs, finely chopped
  • 3 cups water
  • 6 cans (6-1/2 ounces each) minced clams
  • 1-1/2 cups butter, cubed
  • 1-1/2 cups all-purpose flour
  • 8 cups half-and-half cream
  • 1/4 cup red wine vinegar
  • 2 tablespoons minced fresh parsley
  • 3 teaspoons salt
  • 1/4 teaspoon pepper

Directions

  1. In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
  2. Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture.
  3. Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through. Yield: 22 servings (1 cup each).
Originally published as Rich Clam Chowder in Taste of Home

Reviews for Rich Clam Chowder

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 25, 2014

"My husband &I love the richness of this chowder. I'll definitely make this recipe again! Great way to celebrate Nat'l clam chowder day!!"

MY REVIEW
Reviewed Feb. 25, 2014

"I detest any recipe for soup that uses flour as a thickener. Use cream! Sorry, that is just me. I hate the mouth feel of the flour. Butter and flour are so much tastier and authentic."

MY REVIEW
Reviewed Oct. 17, 2013

"This is the only recipe I'll ever use. It is creamy, thick and just a masterpiece. Definately a "kiss the cook, 5 star""

MY REVIEW
Reviewed Apr. 6, 2013

"That vinegar gives it the perfect little bit of zing that I love! I'm a professional chef and tweak it slightly more but when it's my soup of the day I almost run out of bowls, everyone loves it! Lol"

MY REVIEW
Reviewed Feb. 20, 2013

"Best clam Chowder I've had! Everyone loved it and will make it again & again"

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