Boston Clam Chowder
A very filling, creamy soup made even better when served in bread bowls.
Servings
Prep Time
12
cups
15
minutes
Cook Time
20-25
minutes
Servings
Prep Time
12
cups
15
minutes
Cook Time
20-25
minutes
Ingredients
3
cups
potatoes,
cubed
1
cup
green onion,
chopped
1
cup
carrots,
chopped
1
cup
celery,
chopped
1
Tbsp
garlic
minced
2
Tbsp
chicken oxo,
powdered
1
Tbsp
salt, adjust to your taste
(I prefer a vegetable salt like ‘Herbamare’)
1/2
tsp
pepper
1/2
tsp
thyme, dried
236
ml
clam nectar,
as well as the nectar drained from the clams
568
ml (20 oz)
whole butter clams,
chopped slightly, if necessary
1/2
cup
flour
6
cups
1/2 & 1/2 cream OR use
3 1/2 cups of 1% milk for a lighter version
Instructions
In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat and simmer for about 10 minutes until vegetables are tender.
Combine flour with cream and blend until smooth. Add to vegetable mixture along with clams. Cook over medium heat until thickened. Serve.
Recipe Notes
The addition of 3 strips of crisply fried and crumbled bacon makes the chowder even better.