New England Clam Chowder

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 9 quarts, 36 serving(s)
Ingredients: 1 (51 ounce) can can of chopped sea clams (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts); 1 (51 ounce) can can clam juice (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts); 1/4 quart diced onion; 1 quart diced carrot; 1/4 quart diced celery; 3 lbs peeled diced potatoes; 30 ounces whole kernel corn (optional) or 2 (15 ounce) cans whole kernel corn (optional); 1/4 cup parsley; 4 tablespoons black pepper; 4 tablespoons salt; 1/2 cup butter; 1 1/2-2 lbs bacon, cut small and fried crisp; 1 quart milk; 1/2 quart heavy cream; 1/2 cup cornstarch, mixed with; 1 cup milk (separate from milk above)

Submitted by sjmarshall1967

"This is a passed down recipe that was prepared for our Christmas party. It originated from Shady Pines Campground in Savoy, MA. The recipe is party sized so to make smaller batches just reduce all ingredients equally. This recipe makes 9 quarts! Ingredients can be divided to fit into 2 crock pots or use medium 10 quart stock pot. We always used an industrial sized slow cooker."

Download

Ready In:: 3hrs 15mins
Ingredients:: 16
Yields:: 9 quarts
Serves:: 36

ingredients

1 (51 ounce) can can of chopped sea clams (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
1 (51 ounce) can can clam juice (available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
¹⁄₄ quart diced onion
1 quart diced carrot
¹⁄₄ quart diced celery
3 lbs peeled diced potatoes
2 ounces whole kernel corn (optional) or (15 ounce) cans whole kernel corn (optional)
¹⁄₄ cup parsley
4 tablespoons black pepper
4 tablespoons salt
¹⁄₂ cup butter
1 ¹⁄₂ - 2 lbs bacon, cut small and fried crisp
1 quart milk
¹⁄₂ quart heavy cream
¹⁄₂ cup cornstarch, mixed with
1 cup milk (separate from milk above)

directions

Add all ingredients except bacon, milk, heavy cream and cornstarch mix and cook over low heat for 3-4 hours, stirring occasionally.
When vegetables and other ingredients are cooked add bacon, milk and heavy cream and turn up heat bringing to boil,stirring constantly.
Add cornstarch mix until thickened.
Turn heat back to low, continue stirring to keep chowder from burning.
Once chowder is back to serving temperature stir occasionally.
Note- cooked vegetables and other ingredients including bacon can be frozen for future use. To prepare just reheat ingredients and follow same steps for adding milk, heavy cream and cornstarch mix.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

sjmarshall1967

212

3 Recipes

<p>I love cooking. I recently got divorced so now I get the kitchen all to myself. Now I'll get to try out all sorts of neat recipies for the kids!</p> <p>I love Anthony Bourdain. Great writer, great chef, great taste in music and great sense of humor.</p>

View Full Profile