Clam Chowder for a Crowd
- Ready In:
- 1hr
- Ingredients:
- 20
- Yields:
-
16 1.5 cups
- Serves:
- 16
ingredients
- 88.74 ml butter
- 473.18 ml onions, finely diced
- 473.18 ml leeks, finely diced
- 473.18 ml celery, finely diced
- 236.59 ml carrot, finely diced
- 9.85 ml garlic, minced
- 1.23 ml ground pepper
- 1.23 ml salt
- 1.23 ml paprika
- 3.69 ml thyme
- 9.85 ml parsley
- 9.85 ml dried celery flakes
- 1182.95-1419.54 ml potatoes, small dice
- 226.79 g clam juice
- 946.36 ml water
- 184.27 g minced clams (juice reserved)
- 59.16 ml red wine vinegar
- 1419.54 ml half-and-half
- 236.59 ml flour
- 4.92 ml 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>