Creamy Chunky Clammy Chowder |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a hearty soup. Some may prefer to add more liquid. This recipe makes a lot, but it can be halved. Ingredients:
3 tablespoons butter |
2 1/2 cups finely chopped celery |
1/2 cup chopped celery leaves |
1 large sweet onion, finely chopped |
1/2 cup finely chopped carrot |
1 garlic clove, minced |
1/2 cup white wine |
5 lbs yukon gold potatoes, scrubbed, peeled and finely diced (or use you favorite potatoes) |
2 (10 ounce) cans baby clams (save juice) |
2 (6 1/2 ounce) cans chopped clams (save juice) |
5 cups water |
3/4 teaspoon sugar |
1/2 teaspoon pepper |
1/4 teaspoon salt, to taste |
1/4 teaspoon paprika |
2 teaspoons parsley |
2 1/2 cups half-and-half |
1/2 cup flour |
Directions:
1. In a large soup pot, melt butter. Add celery, celery leaves, onion, carrots and garlic; cover and cook about 10 minutes (stirring occasionally) to soften veggies.
2. Add wine and potatoes. Add in the juice from ALL the canned clams (should be about 2 cups total); set clams aside. Add water, sugar, pepper, salt, paprika and parsley; bring to a boil. Reduce heat; cover and simmer for about 15 minutes (stirring occasionally) or until potatoes are tender.
3. Add the clams.
4. In a medium bowl, whisk together half and half with the flour until smooth; pour into soup pot. Stir well. Heat through and serve.
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