#LoveSummer/ All Recipes/ Celebrations/ Lunch and Dinner

Colleen’s New England Clam Chowder

June 6, 2013
Clam Chowder

My sister makes a wicked delicious New England Clam Chowder.  When she made it a while back, my family was in awe.  Could something taste so good?  We have her to make it any chance we get – like when we spend weekend afternoons at the winery.

Clam Chowder

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.

Clam Chowder

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.

Clam Chowder

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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Dinner American
By Colleen Serves: 12-18
Prep Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour 15 minutes

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

1

Place large pot on medium heat.

2

Pour just enough oil to line the bottom of the pot.

3

Place diced onion in the heated oil and let sit until it goes transparent.

4

Add clam juice (no clams yet) to the pot, and let sit until it starts to simmer.

5

Chop up potatoes and add to the pot of oil and clam juice.

6

Add in clams.

7

Add 2 quarts of heavy cream and the 6 cans of cream of celery to the large pot.

8

Shake up flour and water in a cup until blended (we used a mason jar so we could screw on the top and shake).

9

Pour flour-water mixture into the pot and stir.

10

Add parsley, garlic powder, salt and pepper to taste.

11

Stir every 10-15 minutes to keep clams from sticking to the bottom.

12

Cook for at least an hour, and serve warm.

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