Prep 20 mins
Cook 45 mins
A Great Chowder
Make and share this Oyster House Clam Chowder recipe from Food.com.
- 2 lbs potatoes, diced
- 64 ounces clam juice
- 4 lbs freshly cooked clams or 4 lbs frozen clams, diced
- 4 ounces salt pork
- 2 small onions, diced
- 8 ounces butter
- 2 ounces flour
- 32 ounces half-and-half, scalded
- hot pepper sauce
- Worcestershire sauce
- oyster crackers, for garnish
- Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
- Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
- Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
- Serve with Oyster crackers.
This was real creamy and delicious. I can't remember if it tastes like the Oyster House soup because it has been a while since I was there, but who cares this tastes really great. I only sampled it tonight as I plan to have it for lunch tomorrow. I did half the recipe and it is more a serving for 4 people not 6. I had bought 2 1/4 lbs of clams and steamed them in butter, garlic and wine. Steamed for 4 minutes to open up and added all the juice to soup pot when I added the clams. I added a few dashes of Worcestershire sauce and a dash of Louisiana hot sauce. For the potatoes I chose Yukon gold which was really great because they didn't become mushy like some other kinds. This will be a recipe I will turn back to often, thank you so much for posting. Amazing soup, is it lunch time yet?