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Rich Clam Chowder

Total Time

Prep: 45 min. Cook: 25 min.

Makes

22 servings

I came across a chowder recipe I liked several years ago. I've made just enough changes to give it a unique flavor, and now it can feed a pretty large crowd. People always go back for seconds; then they ask for the recipe. —Teresa Dastrup, Meridian, Idaho

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.

Nutrition Facts

1 cup: 318 calories, 21g fat (14g saturated fat), 85mg cholesterol, 675mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 8g protein.

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