New England Clam Chowder
- Ready In:
- 3hrs 15mins
- Ingredients:
- 16
- Yields:
-
9 quarts
- Serves:
- 36
ingredients
- 1445.82 g can can of chopped sea clams (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
- 1445.82 g can can clam juice (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
- 236.5 ml diced onion
- 946.0 ml diced carrot
- 236.5 ml diced celery
- 1360.77 g peeled diced potatoes
- 2 g whole kernel corn (optional) or (850.48 g) can whole kernel corn (optional)
- 59.14 ml parsley
- 59.16 ml black pepper
- 59.16 ml salt
- 118.29 ml butter
- 680.38-907.18 g bacon, cut small and fried crisp
- 946.0 ml milk
- 473.0 ml heavy cream
- 118.29 ml cornstarch, mixed with
- 236.59 ml milk (separate from milk above)
directions
- Add all ingredients except bacon, milk, heavy cream and cornstarch mix and cook over low heat for 3-4 hours, stirring occasionally.
- When vegetables and other ingredients are cooked add bacon, milk and heavy cream and turn up heat bringing to boil,stirring constantly.
- Add cornstarch mix until thickened.
- Turn heat back to low, continue stirring to keep chowder from burning.
- Once chowder is back to serving temperature stir occasionally.
- Note- cooked vegetables and other ingredients including bacon can be frozen for future use. To prepare just reheat ingredients and follow same steps for adding milk, heavy cream and cornstarch mix.
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RECIPE SUBMITTED BY
<p>I love cooking. I recently got divorced so now I get the kitchen all to myself. Now I'll get to try out all sorts of neat recipies for the kids!</p>
<p>I love Anthony Bourdain. Great writer, great chef, great taste in music and great sense of humor.</p>