Email to Shanny      

Recipe Categories: Shanny's HOME PAGE1-dish_Meal-Casserole-Skillets Appetizers-and-Snacks BBQ Beans-and-Rice Beef Beverages Breads-and-Bread_Dishes Breakfast-and-Brunch Cakes_and_Pies Camping_Recipes Candy-and-Snacks Cookies_Brownies_Bars Desserts EGGS Fish_and_Seafood Fruit_Dishes Low-carb_High-fat Meatless_Meals Mexican_Dishes Oriental_Dishes Pork Poultry Salads_of_all_Kinds Sandwiches Slow-Cooker Soups_Sauces_Dressings Spices_Rubs_Mixes Vegetables

Creamy Clam Chowder




Source of Recipe


Dan & Shani Clarke; adapted from Market Street Clam Chowder






List of Ingredients



• 1 cup diced potatoes
  
• 1 cup diced celery
  
• 1 cup diced onion
  
• 1 cup diced green pepper
  
• 1 cup sliced leeks
  
• 1 cup chopped clams
  
• 1 tsp. black pepper
  
• 1-1/2 tbsp. salt
  
• 3/4 tbsp. whole thyme leaves
  
• 6 medium bay leaves
  
• 3/4 tsp. tabasco sauce
  
• 3/4 cup sherry (dry sherry, not cooking sherry)
  
• 2 cups water
  
• 3/4 cup clam juice
  
• 3/4 cup melted butter
  
• 1 cup flour
  
• 2 quarts half & half
  
• 1 cup corn (optional)
  






Instructions



1. Combine melted butter and flour in ovenproof container and bake at 325F for 45 minutes
   
2. In a large soup kettle combine remaining ingredients except for half & half (if using canned clams you could hold them out also; clams get tough if they’re cooked too much)
   
3. Simmer until potatoes are tender
   
4. Remove bay leaves and stir butter/flour mixture into chowder until thickened - mixture will be slightly less thick than cookie dough (serious!)
   
5. Remove from heat and stir in half & half (as well as clams, if you’re using the canned kind)
   
6. Warm to serving temperature but do not allow to boil or it can curdle
   
7. (Note - flour may be browned on top of the stove to avoid heating the oven. Combine flour and butter in a small skillet over medium to medium-high heat, stirring constantly until it browns to a nice golden color. It takes about 10 minutes this way.)