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Total Time
1hr
Prep 15 mins
Cook 45 mins

Needed a BIG pot of soup for a group function and couldn't choose from the many Clam Chowder variations I saw, so I made my own. The pot was empty at the end of the night. Hope you like it!

Ingredients Nutrition

Directions

  1. In a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
  2. Add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. Bring to a boil, stirring occasionally.
  3. Reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
  4. Combine 3 C half and half with flour, then add to stockpot.
  5. Add clams, remaining half and half and Tabasco to stockpot and stir to combine well.
  6. Heat through, stirring to mix. As it heats through soup will thicken.
  7. Be sure to taste chowder before serving and season further with additional salt and pepper if needed.
  8. Serve and enjoy!