“a recipe is a story that ends with a good meal” – Pat Conroy
This is the clam chowder I made for my daughter Logan when she was home. I combined two of my friends’ recipes and came up with this version. I played around with the measurements, so depending on how thick you like your chowder you might have to tweak the flour and the heavy whipping cream.
- 2 1 -pound containers of fresh minced clams
- 3 bottles of clam juice
- 16 fl oz of heavy whipping cream
- seasoning to taste, salt, white pepper, garlic powder
- handful of fresh parsley
- 1 small onion
- 2 – 3 garlic cloves, crushed
- 3 – 4 stalks of celery, chopped
- 2 sticks of butter
- about 1/4 cup of flour
- 2 lbs of baby yellow potatoes or you can use large potatoes, blanched
- 6 cups of water or broth, I used the powdered vegetable broth and seasoning
Saute the onions and celery in butter until soft and translucent. Gradually add the flour and stir to absorb the butter and thicken slightly. Add the clam juice and broth, mixing well and bring to a boil. Reduce the heat to medium low and add the white pepper, salt and garlic powder, and simmer. Add the clams and potatoes and cook to heat through slowly, allowing all the flavors to blend together. Serve hot.