Clam Chowder

Awesome recipe from Terry Sherwood

Yield: 10 servings ( Serving Size: servings )
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  • 2 cups chopped clams (4 - 6 oz. cans) RESERVE LIQUID
  • 1/4 cup unsalted butter
  • 2 TBSP. white wine
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • 1 cup diced onion
  • 1 celery stalk
  • 1/2-1 cup chopped parsley
  • 2 to 4 cups chicken broth
  • 1 quart heavy cream
  • 2 TSP. sea salt
  • 1 TSP. pepper
  • 6 TBSP. water
  • 1/2 cup plus 2 TBSP. corn starch


  1. If using canned clams, drain clams reserving liquid. (2 cups of clams or 4 - 6.5 oz. canned clams yields 2 cups of liquid) Melt butter in large stockpot. Add wine, clams, potatoes, carrots, celery, onion and parsley. Cook on low till potatoes are transparent (about 1 hour)

  2. Stir in reserved clam juice and add enough chicken broth to equal 1 quart (4 cups) Stir in cream, salt and pepper.

  3. In small bowl, stir together water and cornstarch until smooth, stir into soup. Simmer 10 minutes or until slightly thickened. Makes 10 servings.
October 2012

This recipe is a personal recipe added by LauriJC and has not been tested or endorsed by MyRecipes.

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