Recipe by johnste
Uncle Rich was a handyman who was also a great cook. We've kept this clam chowder recipe in our family for decades. I've used canned potatoes so you can whip this up quickly; you can substitute chunked, boiled, unpeeled redskins for the color and additional texture. Clam chowder comes in as many forms as tiramisu. This is the 'white' kind, and the broth is milky and clammy, not thick and potatoe-y. I've included instructions at the bottom if you want the later. Do try it with a dash of hot sauce or crab boil. Somehow this makes it taste better (think about buffalo wings with blue cheese dressing - who'd have guessed?) without making it spicy. You won't know it's there, but it improves the flavor. Garnish with fresh parsley.
- 3 (6 1/2 ounce) cans minced clams
- 2 (14 ounce) cansof boiled white potatoes, drained
- 1 (14 ounce) corn
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 (6 1/2 ounce) bottle clam juice (or more)
- 1 teaspoon salt
- 4 -6 chopped hard-boiled eggs
- 1⁄2 gallon whole milk
- 4 tablespoons butter
- white pepper
- fresh parsley
- 1⁄4 teaspoon crab boil, spice (optional)
- 1⁄8 teaspoon hot sauce (optional)
Directions See How It's Made
- Boil, cool, peel and chop eggs.
- Sauté onion, celery and carrot in butter until soft.
- Add all but the parsley to the pot and simmer until warmed throughout. (Don't boil - milk doesn't like to be boiled.).
- Garnish with fresh parsley and serve.
- You can substitute half and half, cream or evaporated milk for part of the milk if you want it richer. It's also tasty using margarine and skim milk.
- If you like your chowder thick, you can add a can of cream of potato soup or two, or create a slurry of 3 to 4 tablespoons of corn starch with some milk, then slowly add the slurry to the pot and it will thicken as you warm and stir the soup.