New England Clam Chowder

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READY IN: 3hrs 15mins
SERVES: 36
YIELD: 9 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (51 ounce) can can of chopped sea clams (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
  • 1
    (51 ounce) can can clam juice (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
  • 14
    quart diced onion
  • 1
    quart diced carrot
  • 14
    quart diced celery
  • 3
    lbs peeled diced potatoes
  • 2
    ounces whole kernel corn (optional) or (15 ounce) cans whole kernel corn (optional)
  • 14
    cup parsley
  • 4
    tablespoons black pepper
  • 4
    tablespoons salt
  • 12
    cup butter
  • 1 12 - 2
    lbs bacon, cut small and fried crisp
  • 1
    quart milk
  • 12
  • 12
    cup cornstarch, mixed with
  • 1
    cup milk (separate from milk above)
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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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