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Clam Chowder Recipe

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This recipe for Clam Chowder is from Baker Family Thanksmas Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 cans of chopped or minced clams (depending on how much you like clams)
1/2 bottle of clam juice
3-4 medium potatoes (sliced into 1 inch cubes)
1 medium sized onion (diced)
1+ cup frozen corn
1/2 gallon half and half or whole milk
1/2 stick of butter
2 hard boiled eggs (optional)
flour
garlic powder (1 teaspoon)
salt
pepper
Soup pot
Directions:
Directions:
1. Simmer: clams (not drained), 1/2 bottle of clam juice, potatoes, and onion until potatoes are tender (about 20 mins).
2. Slowly add 1/2 gallon of half and half or whole milk to simmering potatoes, clams, and onions (be sure to turn down burner and stir frequently as you do not want the cream or milk to boil). Melt in 1/2 stick butter.
3. Add garlic powder, salt and pepper to taste, and 1 cup or so of frozen corn.
4. If you want a thicker broth, add 1 tablespoon of flour or cornstarch to 1/4 cup of HOT water. Add this into your soup and stir until a SLIGHT simmer starts. This should thicken it up, if not, repeat.
5. Once you are happy with the consistency, add hard boiled eggs (if desired) and heat through. That should do it!
**I also like to serve soup with oyster crackers or bakery fresh French or Italian bread but again, this is optional. Enjoy!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Double!

 

 

 

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