Rating: 4.5 stars 4.6
69 Ratings
  • 5 star values: 53
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
45 mins
cook:
1 hr 30 mins
total:
2 hrs 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.

  • 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.

  • Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.

Nutrition Facts

810 calories; protein 29.5g; carbohydrates 29.9g; fat 64.3g; cholesterol 273.2mg; sodium 728.5mg. Full Nutrition
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