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Kegel's Inn New England Clam Chowder




Source of Recipe


Kegel's Inn


List of Ingredients




-1/2 cup (1 stick) butter
-4 ribs celery, diced
-1 small onion, diced
-2 quarts water
-1/2 teaspoon dried thyme
-3/4 teaspoon dill seed
-1/2 teaspoon black pepper
-8 pink peppercorns
-2 bay leaves
-1 medium baked potato, peeled and diced
-1 teaspoons clam base
-1 can (13 ounces) chopped clams (see note)*
-4 cups powdered potato cream soup base (see note)**
-chopped fresh parsley for garnish

Recipe



-In medium saute pan, melt butter.
-Add celery and onion and saute until tender.
-Set aside.

-In soup kettle bring water to boil.
-Add spices, potato, clam base, clams and their strained juice and cream soup base.
-Let simmer 30 minutes.
-Add reserved vegetables and heat through if needed.
-Remove from heat.
-Remove bay leaf, then serve garnished with parsley.
-Makes about 12 servings.

*Notes: Drain, then rinse clams well, but do not discard liquid. Strain liquid through a fine sieve to remove any sand.

**Soup base is available in packets or 2-pound containers. Packets hold around 21/2 cups. Using this amount of cream soup base will produce a very thick soup as prepared at the restaurant. For a thinner soup add less of the cream soup base.