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New England Clam Chowder

chef.cristian's picture
Ingredients
  Canned minced clams with juice 13 Ounce (2 Cans, 6 1/2 Ounce Each)
  Peeled chopped potatoes 2 1⁄2 Cup (40 tbs)
  Chopped onion 1 Cup (16 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Dried thyme 1⁄3 Teaspoon
  Ground black pepper 1⁄10 Teaspoon
  Milk 1 1⁄2
  Cornstarch 3 Tablespoon
  Evaporated skim milk 1 1⁄2 Cup (24 tbs)
  Liquid smoke 1⁄3 Teaspoon
  Crushed pink peppercorns To Taste
Directions

Drain the clams, reserving the juices.
If necessary, add enough water to the clam juice to make 1 cup.
In a medium saucepan, combine the juice mixture, potatoes, onions, bouillon granules, Worcestershire sauce, thyme and black pepper.
Bring to a boil, then reduce the heat.
Cover and simmer about 5 minutes or until the potatoes are tender.
Using the back of a fork, slightly mash the potatoes against the side of the saucepan.
In a small bowl, stir together the 1 1/2 milk and cornstarch.
Add the cornstarch mixture, evaporated skim milk and liquid smoke to the potato mixture.
Cook and stir until slightly thickened and bubbly.
Stir in the clams.
Return to a boil, then reduce the heat.
Cook for 1 minute, stirring frequently.
If desired, garnish with the peppercorns and thyme.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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