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Mari's Clam Lovers Chowder

Mari's Clam Lovers Chowder

  • Prep

    45 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 15 m
Mari Stephenson

Mari Stephenson

This is a large amount of clam chowder good for parties or dinners. It's good served with oyster crackers, hard crust breads, or in sourdough bread bowls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 810 kcal
  • 41%
  • Fat:
  • 64.3 g
  • 99%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 273 mg
  • 91%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.
  2. Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.
  3. In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.
  4. Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.
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Reviews

KELLE11
72

KELLE11

4/25/2003

I made this recipe on the 4th for a party and it was very good. I felt it needed a little more stock. I went to another party the next day so I made a few changes in the recipe and it was OUTSTANDING! The best I've ever had! I added 9 cups of potatoes intead of 5, used 1 cup butter instead of 1-1/2,used half and half instead of heavy cream, substituted one quart of the water with clam juice, added 1 tbl. thyme, and ommitted the carrots. Everyone loved it. Within an hour, the whole pot of chowder had been eaten.

Aspiring Chef Rita
14

Aspiring Chef Rita

9/27/2006

I didn't change anything and now I wish I had. This barely tasted like clam chowder to me - it was nice and thick and creamy but I felt it lacked a clam taste. If I made this again I would use clam juice in place of the water (or at least l/2 juice and l/2 water). Also, this makes a LOT of soup.

BARBIEL
14

BARBIEL

2/28/2005

This is one of the thickest, creamiest, BEST clam chowder recipes we have ever tried! I did, however, use bottled clam juice instead of the water that was called for. Probably not the healthiest soup with all that heavy cream, but the taste is wonderful.

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