New England Clam Chowder screams summer. Pair it with lobster, scallops, hot dogs, hamburgers, etc. A delicious appetizer at any backyard picnic. Your guests will feel like they’ve walked right into summer in New England.
My 92 year-old grandmother L-O-V-E, loves clam chowder, she’s quite the connoisseur. If she doesn’t like it, she won’t eat it. She can’t stop eating Colleen’s clam chowder. If you’ve been looking for a chowder recipe, look no further – you will not be disappointed.
Just to warn you – Colleen makes this batch for our family, so it’s a BIG batch. Cut the entire recipe in half if you want a “normal” sized batch of clam chowder.
New England Clam Chowder
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Loading...Ingredients
- 1-2 tbsp of vegetable oil
- 1/4 of a large white onion, diced
- 7 (8oz) cans of clams
- 7 large russet potatoes
- 2 quarts of heavy cream
- 6 cans of cream of celery
- 4oz flour
- 4 oz of water
- Parsley, garlic powder, salt and pepper for taste
Instructions
Place large pot on medium heat.
Pour just enough oil to line the bottom of the pot.
Place diced onion in the heated oil and let sit until it goes transparent.
Add clam juice (no clams yet) to the pot, and let sit until it starts to simmer.
Chop up potatoes and add to the pot of oil and clam juice.
Add in clams.
Add 2 quarts of heavy cream and the 6 cans of cream of celery to the large pot.
Shake up flour and water in a cup until blended (we used a mason jar so we could screw on the top and shake).
Pour flour-water mixture into the pot and stir.
Add parsley, garlic powder, salt and pepper to taste.
Stir every 10-15 minutes to keep clams from sticking to the bottom.
Cook for at least an hour, and serve warm.
