Special Interest
Prayer/Praise Requests
Suggested Links
Website Management

Soups > Clam Chowder

This is a recipe I got from my stepmother, Lois, which we make as a Christmas-time tradition. However, it's so good, we make it any time throughout the year.

This chowder is more on the soup side with a light broth and cream.

2 TBS BUTTER
¼ POUND SALT PORK, DICED
1 CUP GREEN ONIONS OR LEEKS, MINCED
1 CLOVE GARLIC, MINCED
3 CUPS CHICKEN STOCK
2 ½ CUPS POTATOES, DICED (ADD MORE AS MUCH AS BROTH WILL COVER)
1 BAY LEAF
¼ TSP THYME
⅛ TSP ALLSPICE
¼ TSP BLACK PEPPER
3 CANS CLAMS, MINCED (WITH JUICE), 7 ½ OUNCE
1 BOTTLE CAM JUICE, 8 OUNCES
1 ½ CUP HALF AND HALF
½ CUP HEAVY CREAM

1. MELT THE BUTTER THEN ADD THE SALT PORK, ONIONS (OR LEEKS), AND GARLIC; SAUTÉ UNTIL THE ONIONS ARE SOFT.
2. ADD THE CHICKEN STOCK, DICED POTATOES, BAY LEAF, THYME, ALLSPICE, AND BLACK PEPPER; BRING TO A BOIL AND COOK UNTIL THE POTATOES ARE DONE, BUT STILL FIRM.
3. REDUCE THE HEAT TO SIMMER AND ADD THE CLAMS AND JUICE; SIMMER UNTIL THE CLAMS ARE HEATED THROUGH.
4. ADD THE HALF AND HALF AND HEAVY CREAM; SLOWLY HEAT TO PREVENT CURDLING.
5. REMOVE THE BAY LEAF, SEASON WITH SALT TO TASTE, SERVE WITH SPRINKLING OF PAPRIKA, SLIVERED GREEN ONIONS, AND BUTTER BITS.

November 29, 2009 | Unregistered CommenterAdam K. Munn