Friday, March 6, 2009

Kat's Clam Chowder

With inspirations from Kat

My step-daughter used to work at a coffee shop which served soup— one of which was clam chowder. My wife loved this soup so much that she asked her daughter to get the recipe from the owner. What we got was the resturant version which is enough for around 20 servings. I reduced the amounts to be able to fit in an average size soup pot.

New England Clam Chowder:
2T Olive Oil
½ Yellow Onion
2-3 Celery Stalks (De-stringed)
2-3 Cloves Garlic
3 12oz cans of Baby Clams
2-4 Yukon Gold Potatoes
1 Pint Heavy Whipping Cream
2T Butter
2T Flour
1-2 stalks Italian Flat Parsley
White Pepper
  1. On Medium Heat, cover the bottom of your soup pot with Olive Oil
  2. Chop the onion, celery, and garlic and add to pan.
    Try not to let them get browned
  3. Drain the clams.
    Save the juice
  4. Refigerate the clams while preparing the soup base.
  5. Add the clam juice to the vegetables.
  6. Cover and simmer on low.
  7. Peel and dice the potatoes.
  8. Add potatoes to clam/vegetable stock.
  9. Add enough water to cover potatoes by about an inch.
  10. Bring to a gentle boil, then simmer on low.
  11. When potatoes are tender, add the whipping cream.
    be sure to stir to avoid a skin
  12. Add the almighty clams to the chowder and continue to simmer on low.
  13. Mix the butter and flour together to form a smooth paste.
  14. Stir the blended butter into the chowder stirring thoroughly.
  15. Add the minced parsley and white pepper to taste.
    No need to add salt— there is enough salt in with the clams
  16. Enjoy


Mary@Holy Mackerel said...


Matt Pfingsten said...

I have always been ashamed of the fact that, despite being born in New England, I can't ever seem to stomach clam clam chowder. This recipe seems worth another attempt!

Dawn Parsons Smith said...

You just completely made my weekend! It's supposed to be chilly and rainy here in the desert. I think a nice hot bowl of chower is just the ticket to warm us up!

RSusanna said...

Crap! I was hungry already, now I'm staaaaaarving.

Deb said...

my moody teen's absolute favorite soup is clam chowder. is there a reason you refrigerate the clams while cooking?

Debbie said...

Golly! That sounds so incredible.

Captain Dumbass said...

I love clam chowder. I love it even more when somebody else is making it, even if that somebody is Campbell's.

Aracely said...

I love when you share recipes CJ, unfortunately I'm the only one that likes clam chowder in this house... but the last time I had it it was all kinds of sandy.

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