Recipe by - Carla -
As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots.
Top Review by bernadette t.
i thought this was awesome! i didn't add the carrots but did add more garlic and celery salt. it tasted even better after sitting in the fridge overnight. i would recommend cooking it a day before you intend to eat it so the flavors have a chance to meld together. my honey ate most of the pot within 2 days and i made at least triple the recipe.
- 2 ounces bacon fat
- 2 ounces butter
- 1 large onion, diced
- 6 stalks celery, diced
- 1 tablespoon garlic, minced
- 1⁄2 shredded carrot (optional)
- 1⁄2 cup flour
- 1⁄2 cup instant mashed potatoes
- 4 chef potatoes, peeled and chopped
- 1 quart clam juice
- 3 cups chopped clams
- 1 1⁄2 cups half-and-half
- 1⁄4 cup fresh parsley, chopped
- 1 drop Tabasco sauce
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon thyme
- 1 bay leaf
- 2 tablespoons chopped parsley (garnish)
Directions See How It's Made
- Melt butter and bacon fat in large pot.
- Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
- Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
- Add flour and instant mash potatoes.
- Turn off flame and stir until flour is no longer visible.
- Add the clam juice and stir.
- Turn flame back on to high and continue stirring (constantly) to avoid sticking.
- Bring to a boil.
- Add potatoes and stir.
- Cook for 15 minutes or until potatoes are tender.
- Add clams.
- Add cream.
- Simmer for 1/2 hour.
- Add salt and pepper, to taste.
- Serve garnished with fresh parsley and enjoy!