Thick & Creamy Clam Chowder
By
Dawn Hopkins
@stylist89
1
Another one of those yummy soup recipes I have worked on for years. Enjoy!! My family also loves this one very much.
Rating:
★★★★★ 1 vote
Serves:
10-12
Prep:
1 Hr
Cook:
1 Hr
Ingredients
- 4 can(s)
- 6.5 oz clams and juice
- 2 jar(s)
- 8 oz clam juice
- 4 can(s)
- evaporated milk
- 1 c
- chopped/diced carrots
- 1 c
- diced/chopped celery
- 1 c
- diced/chopped sweet, white or red onion
- 4 large
- red potatoes
- 2 c
- potato buds
- 1 Tbsp
- real salted sweet cream butter
How to Make Thick & Creamy Clam Chowder
- 1Melt butter in a large sauce pan over medium heat. Saute onion till they start to sweat. Add evaporated milk, cans of clams in juice and the jars of clam juice. Place over medium low heat.
- 2In three separate sauce pans boil your celery, potato, and your carrots in water till they are about 3/4's way done. I have found that if you cook them all the way from start to finish in the soup the flavor of these three things will out weigh the clam flavor of your soup.
- 3Once the vegies have cooked drain water and add to soup base. Cook over low heat till viggies are fully tender. Add potato buds to thicken and cook for another 15-20 minutes and enjoy.
