Traci's Famous New England Clam Chowdahhhh


Traci Howard Recipe

By Traci Howard clintraci


Rating:
Serves:
Many
Prep Time:
Cook Time:
Method:
Stove Top
Comments:

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

Blue Ribbon Recipe

Notes 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.

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

Directions Step-By-Step

1
Drain the clams, but reserve the juice. Also, if you are using canned corn, drain well.
2
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.
3
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.
4
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.
5
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!

About this Recipe

Course/Dish: Chowders, Seafood
Main Ingredient: Seafood
Regional Style: American
Collection: Soup's On!


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169 Comments

user
Molly Guest MollyBG
Jun 28, 2015
I can't even tell you how much my family loves thus soup. You can't really mess it up with minor alterations. I use regular bacon, only because my kids don't like all the pepper, but I sure do. Plus I cut the corn a bit. Either way, this kills everytime!
user
Terri Woodhull Bohl starscreeam
Feb 5, 2015
In three words....This Chowdah Rocks!
user
Bonisue Coburn Bonisue_Coburn
Jan 29, 2015
This is absolutely delicious! I cut the recipe in half and my only suggestion for next time is too use more clams. And of course lots more bread bowls are needed if serving that way. My son gave this 5 stars!!
user
sally waycaster sallypeewee
Jan 22, 2015
my guess is they added corn to increase the volume dont know. but it makes sense to me.
user
Charlene Agurkis Charlene2098
Jan 21, 2015
To Donna Wolf: Freezing does affect the cream in the chowder. It does curdle the cream. It is not bad and if you stir it a lot the curds go away. I live on Cape Cod and I have never heard of corn in our chowder. I have a friend in northern New Hampshire that does add corn to his and it is very good. Hope this helps.