Clam Chowder for a Crowd

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READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
  • Add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. Bring to a boil, stirring occasionally.
  • Reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
  • Combine 3 C half and half with flour, then add to stockpot.
  • Add clams, remaining half and half and Tabasco to stockpot and stir to combine well.
  • Heat through, stirring to mix. As it heats through soup will thicken.
  • Be sure to taste chowder before serving and season further with additional salt and pepper if needed.
  • Serve and enjoy!
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