Clam Chowder that takes your taste buds all the way to Boston!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
- 1 medium onion chopped
- 2 5 ounce cans baby clams
- reserved juice from the 2 5 ounce cans of baby clams
- 6 -7 potatoes cubed or diced into small pieces
- 2 10 1/2 ounce cans cream of celery soup
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1 tablespoon butter
- salt and pepper to taste
Add onion to a heavy soup pot or dutch oven and cook on medium high until tender.
Next add all the clam juice from both cans of baby clams and stir until blended. Add potatoes and cover.
Cook until potatoes are fork tender, about 10 minutes. Keep stirring every few minutes to make sure nothing sticks to the bottom.
Finally, add the clams, soup cream and milk and stir.
Then add the butter and simmer soup for about 45 minutes on low heat until thick and creamy.
If you want a thicker base, mix 1 tablespoon of cornstarch in 1/4 cup of cold water and stir into chowder.
Add salt and pepper to taste.
Allow to cook for another 20 minutes until you get the consistency you want. Stir occasionally while simmering.
Serve in soup bowls or bread bowls and sprinkle with a few oyster crackers. Add some garlic bread for a nice touch.
Serving: 1g | Calories: 301kcal | Carbohydrates: 42g | Protein: 15g | Fat: 8g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 32mg | Sodium: 2248mg | Potassium: 0mg | Fiber: 6g | Sugar: 9g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%