Traci's Famous New England Clam Chowdahhhh
| Recipe Rating: | |
| 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 stk | 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 |
Traci Howard
Lightly Salted
Red Bluff, CA (pop. 29,937)
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
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. 
Latest Member Comment:
Cat Chanowitz [chanski325] wrote "This sounds yummy..Love New England Clam Chowder and hope..."
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!
I bet you are doing cartwheels in the kitchen.
I bet you are doing cartwheels in the kitchen.