New England Clam Chowder (Razor Clams)


Donna Liner Recipe

By Donna Liner liner1960


Rating:
Serves:
2 or more
Prep:
1 Hr 30 Min
Cook:
45 Min
Method:
Pan Fry
Comments:

This is a thick clam chowder. I like so a spoon will stand up in it. I learned how to make chowder from my Dad that was the head cook at a large army hospital after he retired from 22 yrs in the army himself. After he retired from his second career and Mom retired from her career as the lead chef at a large restaurant. They opened up a little Ma and Pop restaurant themselves ! I would go and help them part time. On Friday Dad would have 10 gallons of chowder ready and they would sell out !

Ingredients

3 qt
water
1/3 > c
clam base
18 c
cube potatoes (1 inch ) soaked for 1 hour in heavy salted ice water
8-16 oz
bacon, crumbled
3 c
onions diced
1 1/2 c
celery diced leaves and all
1 tsp
thyme, dried
1 1/2 tsp
white pepper
1 c
butter
1 c
flour
1/3 c
carrot, fine shredded
3 c
heavy cream
2 lb
razor clams or a much as you like !

Directions Step-By-Step

1
Peel and cube potatoes and soak in heavy salted water for an hour. ( 1 cup salt to a gallon. ) This is a trick my Dad showed me. Soaking potatoes in salt water helps them keep their shape and not break down during cooking.
2
Saute you onions and celery in a little bit of butter or bacon grease.
3
Make your clam broth. Make sure that your broth is cold before adding the potatoes. You can use clam juice if you like but I find that way to expensive. You can find clam base at a Cash and Carry restaurant supply store. Or on line. A 16 oz. jar will make 5 gallons of broth and runs about 7 dollars and keeps forever in the fridge.
4
Add potatoes, celery, onions, thyme, white pepper, and bacon to cold broth. Bring to a boil, Reduce heat and simmer for 10 minutes or until potatoes are tender. If using canned add juice from the can now.
5
Make your rue. Melt the 1 cup butter over medium heat and whisk in the flour making sure the is no lumps. Turn down to med- low and stir for 5 minutes or until very lightly browned. Let cool slightly.
6
Add your shredded carrot to the pot. Remove 2 cups of stock and mix with cream and gradually mix in with your rue. Bring to a boil and cook and stir for 2 minutes or until thickened.
7
Gradually stir into potato mixture.
8
Add your clams. If using canned add juice from can. Cook for 5-10 minutes or until heated through and clams are done. Salt and pepper to taste.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, For Kids


You May Also Like:



loading...

12 Comments

user
Connie Brannen ladybug41
Nov 24, 2013
Making this one for supper.Will be so good on a cold November night in North Florida.Thank You and your Dad for this recipe that i will keep forever and Treasure.
user
Donna Liner liner1960
Nov 7, 2012
As my husband would say more clams the better. He would rather have more clams than potatoes ! So glad that you and your family liked it. Now you can tweak it to your likings.
user
Nov 5, 2012 - Maureen Herrell shared a photo of this recipe. View photo
user
Nov 5, 2012 - Maureen Herrell shared a photo of this recipe. View photo
user
Maureen Herrell bluellies
Nov 5, 2012
I tried this recipe and say it's Family Tested & Approved!