Recipe courtesy of Jay Rodriguez
Episode: Fully Loaded
Save Recipe Print
Canteen Clam Chowder
Total:
1 hr 23 min
Prep:
23 min
Cook:
1 hr
Yield:
15 servings
Total:
1 hr 23 min
Prep:
23 min
Cook:
1 hr
Yield:
15 servings

Ingredients

Directions

Heat a large stockpot over low heat and add the olive oil. Once hot, add the chopped garlic and let brown. Add the bacon. Let cook for a few minutes and then stir in the pepper, basil, oregano, and bay leaves. Add the onions, celery, sherry, and stock, stirring frequently, 30 to 40 minutes. After the onions and celery are half cooked, turn the heat to medium-low and simmer.

Heat the heavy cream in a medium saucepan. Mix the butter and flour together to form a paste. Add to the cream and stir to incorporate.

Confirm the onions, celery, and potatoes are cooked to desired tenderness, and then add the cooked potatoes, chopped clams and cream. Reduce the heat and simmer, stirring occasionally, until ready to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Clam Chowder

Recipe courtesy of Union Oyster House

Clam Chowder

Recipe courtesy of Sandra Lee

Clam Chowder

Recipe courtesy of Courtney Weiner

Clam Chowder

Recipe courtesy of Sandra Lee

Clam Chowder

Recipe courtesy of Alex Guarnaschelli

Clam Chowder

Recipe courtesy of The Mooring Seafood Kitchen and Bar

Clam Chowder

Recipe courtesy of Courtney Weiner

Browse Reviews By Keyword