Have you ordered clam chowder from a restaurant only to receive a soupy watered down mess with hardly any clams? I have – that is why I decided to make my own version! I tried a few versions of this before it came out just right. If you are into clam “soup” and not clam “chowder” this is not the recipe for you. This recipe is full of potatoes and clams and a creamy goodness base that will have you smiling from ear to ear – pure satisfaction! This is the type of clam chowder that will fill you up! Please do not forget to LIKE my FB FAN (click here) page on my HOME PAGE (click here) and SUBSCRIBE (click here) to my blog to receive these fantastic recipes via email. AND let us not forget about TWITTER (click here)
JUST WHAT DRS. FALL & WINTER PRESCRIBED – SUPER THICK & CREAMY CLAM CHOWDER
3 10 oz. cans of drained whole baby clams – reserve ¼ cup of clam juice from can
3 10 oz. cans of cream of broccoli
2 14.5 oz. cans of drained diced potatoes OR 4 whole potatoes, boiled, cooled and diced
1 16 oz. bag of frozen whole sweet corn
1 bulb of fennel, halved and thinly sliced
4 stalks of rinsed celery thinly chopped
2 tsp. crushed garlic
6 tbsp. unsalted butter
4 tbsp. extra virgin olive oil
2 cups of whole milk
1 8 oz. of cream cheese
¾ cup of chicken broth
¼ cup of finely chopped fresh cilantro
4 tbsp. granulated sugar
Sea salt to taste
Ground black pepper to taste
Old Bay to taste
Smoked paprika to taste
Dried thyme to taste
READY, SET GO:
- Heat extra virgin olive oil and unsalted butter on medium in a large sauce pot or Dutch pot, allow butter to melt
- Add fennel and celery and allow to cook for 5-8 minutes or until soft
- Add whole milk, cream cheese and garlic to pot, cook for 5 minutes while whisking or until cream cheese melts
- Add in cream of broccoli, corn, rinsed potatoes, chicken broth, drained clams, reserved clam juice, fresh cilantro, granulated sugar, sea salt, ground pepper, Old Bay, smoked paprika and dried thyme, stir to blend
- Simmer on medium/low (I put mine on 3) for about 30 – 40 minutes, stir every 10 minutes, taste before final 10 minutes to see if you need to add any more seasoning.
- SERVE, ENJOY, AND RELISH THE CREAMY LOVE!!!
Tip 1: Serve with oyster crackers
Tip 2: Double ingredients to make more chowder
Tip 3: Measure and pull out all your ingredients before you begin to cook, this way you don’t forget anything!
Sizzle Sizzle Baby
Can you do this in a crockpot?!?
Absolutely Sonya – GREAT IDEA!!
Really impressed with your style of authoring actually, some
thing tells me you may perhaps be a pro! ? !