Prep 1 hr
Cook 30 mins
The thickest, creamiest, best tasting homemade Clam Chowder you've ever had. This is true five star restaurant caliber clam chowder that is remarkably easy to make and unbelievably delicious. You will have never had a better bowl of Clam Chowder outside of a restaurant environment. If you seek "stand out" recipes the way I do, you'll love this one. I generally double this recipe.
- 1 tablespoon butter
- 6 slices bacon, finely chopped
- 1⁄2 white onion, chopped
- 1⁄2 cup celery, chopped (1-2 stalks)
- 1⁄4 teaspoon thyme
- 1⁄8 teaspoon basil
- 1⁄8 teaspoon oregano
- 4 (6 1/2 ounce) canschopped clams
- 1 1⁄2 cups of the juice canned clams
- 3 cups heavy cream
- 1⁄8 teaspoon white pepper
- 2 cups potatoes, diced (about 2 med potatoes)
- 5 drops Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- In an 4 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
- Add diced onion and celery, and sauté until tender and translucent.
- Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
- Cook approximately 13 minutes to soften potatoes and incorporate flavors.
- Add heavy cream and chopped clams. Bring to boil,.
- Mix cornstarch and water together and add, stirring briskly.
Husband and I agreed that this is the best clam chowder recipe I've tried yet. It was delicious and is still warming my tummy! I noticed there was no salt mentioned in the recipe and it did need quite a bit. I didn't have heavy cream on hand so I used 1 cup 1/2 and 1/2 and 2 cups whole milk along with 3 tablespoons corn starch and 3 of water to make up for it. Those were the only changes. Not a low cal/low fat recipe but that's not what I was going for. It's wonderful. Thank you.
this is really a good chowder used little skin on red creamer potatoes sliced 1/8 in or so goodness what a delicious good looking and relatively easy dish will be making this one a lot thanks EDMISTON99 a real KEEPER
This was a hit!! I will never go back to store bought clam chowder ever again!!
I did make some changes. I actually used 4 cans of smoked clams in oil but drained the oil instead of clams in juice. It gave the chowder a bit of smokiness & I bought a bottle of clam juice separately to make up for the juice the recipe called for. Great, great flavor. I also doubled the recipe since I have family of 6. It was more than enough & so hearty. I used 3 medium potatoes & used the emulsifier to blend some of the mixture for thickness but also keep a chunky texture.