Traci's Famous New England Clam Chowdahhhh

Recipe Rating:	21 Ratings5
Category:	Chowders
Collections:	Soup's On!
Serves:	Many
Prep Time:	1 Hr 30 Min
Cook Time:	1 Hr

Ingredients

3 c	onions, diced
3 c	celery, diced
5 lb	potatoes, diced
6 can(s)	corn, cream-style
6 can(s)	corn, or 6 ears of fresh corn kernels
6-6.5 oz can(s)	minced clams with juice
4 1/2 stick	butter
2 1/4 c	unbleached white flour
3 qt	heavy cream
4 1/2 tsp	kosher salt
4 1/2 tsp	pepper, freshly ground
3 lb	pepper bacon, cut into 1/2 inch pieces
2 Tbsp	hot pepper sauce
6 or so...	round bread bowls, gutted. reserve the bread, and make croutons

Pinched by chrisbenson1, and 5,231 more.

Traci Howard

Lightly Salted

Red Bluff, CA (pop. 14,076)

clintraci

Member Since Apr 2011

Traci's Notes:

I hope you enjoy this as much as our family and friends have for years! The "chowdahhh" is even better ( if that is possible) the next day!!! However,it often does not last that long

Comments from the Test Kitchen:

This tasted like the real deal to us! Super creamy and savory, we can't wait for it to rain so that we curl up with a bowl of this stuff.

Directions

Drain the clams, but reserve the juice. Also, if you are using canned corn, drain well.

Add the bacon to a large stock pot, and cook the bacon until almost crisp. I do not drain the fat. If you wish, I suppose it would be okay. However, the flavor is adds to the whole.

Add the onions and celery to the bacon, cook until tender. Then add the potatoes, clam juice, and just enough water to barely cover the veggie/ bacon mixture. Cover and simmer. Cook potatoes until JUST fork tender; careful not to over cook the potatoes.

In the meantime, in a 5 qt pan, melt the butter, add the flour,whisk to blend and cook for about two minutes. You want to make sure that you cook the flour taste out. Add the cream, cook and stir until smooth and thick, using a wire whisk. I tend to do this until I reach the thickness I desire.

Once your "chowda" is as thick as you wish,remove the pot from the stove, and add the cream mixture, drained corn, creamed corn, clams, and hot sauce. Stir to combine, and ENJOY!

Comments

1-12 of 158 comments

Showing OLDEST First
(Switch to Newest First)

Traci Howard clintraci

I shared a photo of this recipe.

Traci Howard clintraci

I shared a photo of this recipe.

Cat Torma wildcat8

Jun 8, 2011

OHHHHHHHHHH MY Word!!!!!!!!!!!! This is the BEST chowder I have ever tasted! So easy to make, and Traci was right, even better the next day!!! My husband wants me to make this again today!!! Thank you so much!

Cat Torma wildcat8

I tried this recipe and say it's Family Tested & Approved!

Chris T. chrisb64

Jun 17, 2011

This sounds like a Great recipe for a crowd. How much does this recipe make like 1 1/2 -2 GALLONS? I can't understand why only 6 bread bowls...that means least 1qt per person???

Chris T. chrisb64

Jun 17, 2011

Oh and I am ASSUMING I would drain and discard the bacon grease before adding the onion and celery to the same pan as directed? Do you drain the liquid off of the bacon/celery/onion and potato mixture AND when do you add it to the cream sauce from the 5qt pan...before or after the corn,clams and hot sauce?...sorry I could "wing" it but it seems too expensive to mess up...thanks ;O)

Traci Howard clintraci

Jun 17, 2011

Thank you so kindly for bringing this detail to my attention. As for the bacon grease, I don't drain the bacon drippings, as I feel it adds a great depth to the chowder. However, I suppose if you wished to do so, it would be okay. Once the potatoes are cooked to JUST tender, I remove the veggie pot ( I use a pretty large stock pot) from the stove, and then add the cream mixture, the corn, creamed corn, clams, and hot sauce. Season to taste with salt and pepper. Good luck, and BON APPETIT! Please feel free to inquire if I was unable to answer your questions :-)