Uncle Rich's Classic Clam Chowder
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 3 (6 1/2 ounce) cans minced clams
- 2 (14 ounce) cans of boiled white potatoes, drained
- 1 (14 ounce) corn
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 (6 1/2 ounce) bottle clam juice (or more)
- 1 teaspoon salt
- 4 -6 chopped hard-boiled eggs
- 1⁄2 gallon whole milk
- 4 tablespoons butter
- white pepper
- fresh parsley
-
Optional
- 1⁄4 teaspoon crab boil, spice (optional)
- 1⁄8 teaspoon hot sauce (optional)
directions
- Boil, cool, peel and chop eggs.
- Sauté onion, celery and carrot in butter until soft.
- Add all but the parsley to the pot and simmer until warmed throughout. (Don't boil - milk doesn't like to be boiled.).
- Garnish with fresh parsley and serve.
- You can substitute half and half, cream or evaporated milk for part of the milk if you want it richer. It's also tasty using margarine and skim milk.
- If you like your chowder thick, you can add a can of cream of potato soup or two, or create a slurry of 3 to 4 tablespoons of corn starch with some milk, then slowly add the slurry to the pot and it will thicken as you warm and stir the soup.
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RECIPE SUBMITTED BY
<p>Cybrarian. I love Alton Brown because he EXPLAINS everything behind what he does in his Good Eats show on the Food Network. It means I remember to do something because he tells me WHY. And Alton has unforgettable and humorous visuals. (Love the little Dutch girl/boy!) And I've picked up things like non-stick pans don't brown like regular heavy pans or *cast iron*. I find Bobby Flay and Emril ANNOYING and the former - yish...what an egotist!</p>