Clam Chowder

Submitted by monica roth

• Ready In: 50mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 2 large russet potatoes, peeled and cut into ½ inch pieces (or 1 1/2 lbs.)
• 1⁄2 cup butter
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1⁄2 cup all-purpose flour
• 1 (6 1/2 ounce) can clams, minced or baby not drained
• 1 (10 ounce) can clams, minced or baby not drained
• 2 tablespoons fresh parsley, chopped
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon dill
• 1 tablespoon Worcestershire sauce
• 1 1⁄4 cups whipping cream
• 2 cups milk

directions

1. In a large pot, boil potatoes until they are tender, about ten minutes.
2. Drain potatoes and Set aside.
3. In the large pot, melt butter and sauté celery, onion, and garlic until onion is Soft and translucent.
4. Add flour and stir 2 minutes.
5. Add clams and their juices, parsley, Thyme, dill, Worcestershire sauce, and potatoes.
6. Simmer 5 minutes.
7. Add cream and milk.
8. Bring to a simmer.
9. Season with pepper.

Reviews

[Westbank Boy]

awesome soup, I've made is a few times now but havn't rated it yet . fantastic!!! kirt

 

[*Parsley*]

Oh, WOW! I can't believe that I'm the first to review this fantastic clam chowder! It's wonderfully thick, creamy and chunky. Loaded with flavor. I made this as written, but used four 6-oz cans oc clams and added the clams at the very end so the wouldn't get rubbery. I would be proud to serve this to guests and I'm sure that I will sometime. Thanx for sharing!