Clam Chowder for a Crowd
- Ready In:
- 1hr
- Ingredients:
- 20
- Yields:
-
16 1.5 cups
- Serves:
- 16
ingredients
- 6 tablespoons butter
- 2 cups onions, finely diced
- 2 cups leeks, finely diced
- 2 cups celery, finely diced
- 1 cup carrot, finely diced
- 2 teaspoons garlic, minced
- 1⁄4 teaspoon ground pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 3⁄4 teaspoon thyme
- 2 teaspoons parsley
- 2 teaspoons dried celery flakes
- 5 -6 cups potatoes, small dice
- 8 ounces clam juice
- 4 cups water
- 6 1⁄2 ounces minced clams (juice reserved)
- 4 tablespoons red wine vinegar
- 6 cups half-and-half
- 1 cup flour
- 1 teaspoon Tabasco sauce
directions
- In a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
- Add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. Bring to a boil, stirring occasionally.
- Reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
- Combine 3 C half and half with flour, then add to stockpot.
- Add clams, remaining half and half and Tabasco to stockpot and stir to combine well.
- Heat through, stirring to mix. As it heats through soup will thicken.
- Be sure to taste chowder before serving and season further with additional salt and pepper if needed.
- Serve and enjoy!
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RECIPE SUBMITTED BY
<p><span style=color: #339966;><strong><em><span style=color: #2c8513;>I love to cook. I love to read. I love learning about different cultures and other parts of the world. Reading cookbooks and recipes from anywhere is an EASY way for me to pass an afternoon (or more). My 3 sons all inherited my love of reading and 2 of them are pretty handy in the kitchen, too. Child #4-- a special needs daughter-- is the one I can count on to try anything new, so she keeps me smiling when the rest of our household hasn't responded quite so positively to my adventures in cooking! </span> </em></strong></span></p>