thick & creamy clam chowder
(1 RATING)
Another one of those yummy soup recipes I have worked on for years. Enjoy!! My family also loves this one very much.
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prep time
1 Hr
cook time
1 Hr
method
---
yield
10-12 serving(s)
Ingredients
- 4 cans 6.5 oz clams and juice
- 2 jars 8 oz clam juice
- 4 cans evaporated milk
- 1 cup chopped/diced carrots
- 1 cup diced/chopped celery
- 1 cup diced/chopped sweet, white or red onion
- 4 large red potatoes
- 2 cups potato buds
- 1 tablespoon real salted sweet cream butter
How To Make thick & creamy clam chowder
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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