Nine out out of ten times, you will order Clam Chowder when we eat at our favorite seafood restaurants. Delivered with their packages of oyster crackers, you a just happy as a clam, you are what you eat! Let The Feasty Begin... The recipe makes a lot of soup, which freezes well. some of my friends aren’t big seafood lovers, but they loved this soup and went back for seconds!
Ingredients
2 sticks unsalted butter
1 medium onion, finely diced
2 celery stalks trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
51 ounces cans chopped clams in juice (I used 1/2 chopped clam and 1/2 baby clams)
2 quarts half and half ( I used half and half and whole milk)
3-4 potatoes, cut into 1/2- inch cubes
2 sticks unsalted butter
1 medium onion, finely diced
2 celery stalks trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
51 ounces cans chopped clams in juice (I used 1/2 chopped clam and 1/2 baby clams)
2 quarts half and half ( I used half and half and whole milk)
3-4 potatoes, cut into 1/2- inch cubes
1 cup corn starch
1 cup water
Salt and freshly ground black pepperDirections
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Add juice from 2 cans of chopped clams (reserve clams), half and half and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Add corn starch to water , mix until dissolved. Add to soup pot, stirring well, stir frequently until soup has thickened. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Salt and freshly ground black pepperDirections
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Add juice from 2 cans of chopped clams (reserve clams), half and half and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Add corn starch to water , mix until dissolved. Add to soup pot, stirring well, stir frequently until soup has thickened. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
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