Clam Chowder

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
10 servings

Ingredients
  • 10 cups clam juice
  • 2 pounds baking potatoes, like russets, peeled and diced
  • 4 pounds fresh or frozen clams, shelled and diced
  • 1/4 pound salt pork, diced
  • 2 small onions, diced
  • 1 cup butter
  • 1 cup flour
  • 2 pints half-and-half
  • Salt and pepper
  • Dash hot pepper sauce
  • Dash Worcestershire sauce
Directions

Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside.

Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.


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    It was delicious! I made some changes to the recipe because i could not find all the ingredients. I used frozen and canned clams and i added 2 pounds of haddock. Instead of the salted pork, I added bacon. The flavor was fantastic. I like that is was not too heavy. This was probably one of the best clam chowders i have had.
    I made this last weekend and it was so good. I bought 4 lbs live clams but realized they werent enough once shelled so went for a large can of baby clams. Next time will use only can clams and some clam juice, since i had used the broth where i boiled the clams to open them. It didnt get as thick as I wanted so I added a tablespoon of cornstarch and it did the job. Flavor is right on the money with this recipe, tastes like restaurant clam chowder. Yaaay!
    I made this recipe substituting a 51 oz can of chopped sea clams in place of the fresh clams, 
    in my opinion it was as tasty as can be. Both my wife and I said this is as close to a perfect clam chowder we have ever had. It has enough body to it, so that it is nice and thick, without being pasty or too thick. 
    Will definitely be making this again, especially good on a cold wintery night. 
    This was AMAZING! My husband and I used to live right outside of Boston and we miss going to the Union Oyster House VERY much. Even though we live close to San Francisco we have yet to find a clam chowder that is as good as the Union's. We made this one IDENTICAL to the recipe above and my step-father (who is a clam chowder LOVER said this is the best clam chowder he has ever had. If you want a perfect texture chowder, with just the right amount of potatoes and clams, you have found the recipe you have been searching for!!
    Very good easy to make I like adding the salt pork rather than bacon. Mother used to do that with fish chowders. Im so glad no one is visiting I can have it all myself
    Absolutely the best Clam Chowder I have cooked so far. Love it. The whole family loved this on Christmas Eve. I needed to put more spice or salt in it along with a whole lot more clams but very good.
    A teaspoon of dried thyme does this recipe good :
    did this for my wife's b-day got great response.
    I halved the recipe and I substituted bacon (1/2 a pound) for the salt pork and seafood stock for most of the clam juice. I used the juice from the canned clams that I substituted for fresh clams and followed the rest of the recipe as written. It came out awesome and it was so easy. I'll never eat clam chowder from a can again!
    WOW! Clam chowder is my favorite soup, and I will NEVER again order this in the restaurant; this was the best Clam Chowder I have ever had. Clam juice is quite expensive, so I boiled the clams as you normally would with all the fixings, strained it and used that as the clam juice. I followed everything else to a "T" and it was out of this world! This recipe is made to impress! And it's SUPER easy! But no-one needs to know that. ;-
    Killer recipe! My grocery store didn't have any fresh or frozen clams, so I used a package of mixed seafood (scallops,shrimp, clams, crab, etc...) I also added cerery. It turned out great!!!
    I was craving clam chowder and this looked like an easy recipe. I substituted canned clams for fresh/frozen and I halved the recipe. I also used small red potatoes instead of russets and 2 slices of bacon instead of the salt pork just because I already had them. This turned out delicious. I got rave reviews. It will be even better if I use fresh clams. This will be great on a cold day in the middle of winter.
    This is very much like my own recipe, but I use celery and parsley too. I've even added fresh corn.
    This is a great hearty soup. The best!!
    I live in Northern California, and have had great and not so great clam chowders in many Monterey and San Francisco restaurants. This is as good as the best I've tried, and everyone agrees! So yummy with sourdough french bread. We bought little sourbreads, made bread bowls and served the chowder in that. Delicious. Thanks Union House Restaurant for sharing this great and not too difficult recipe.
    My family arrives the day before Thanksgiving from the other coast and Europe, I made this chowder last year so whenver they got to the house there would be something hot to eat with no fuss.
     
    This is the BEST clam chowder I have ever eaten, when the invitations we offered for this years holiday I was asked if we were going to have the "traditional" clam chowder the day before.
     
    I always make additions to a new recipe to make it my own, I made no changes to the recipe the first time and it was perfection.
    My son came home about an hour ago, and told me he was craving clam chowder. I had no clams, and no recipe. So I always go to the food network site. I looked for the recipe with the most stars.
     

     
    I sent him to the store. As I live now in the middle of nowhere, Utah, (from SF) I fear fresh clams. So I had him purchase a can of minced and a can of chopped clams, and the half and half. He could not find the clam juice. So I used chicken broth that I had on hand. That is what is great about recipes that are cookied. You can use whatever. I cut the recipe in half since there are only 3 of us. I used bacon instead of salt pork, and it still came out so wonderful. thick and rich and very tasty.
     

     
    This will now be my go to recipe. If I make it again, I might try half clam and half chicken stock. And if using bacon only half the amount I used as it is very smoky tasting. I could eat this all day long. My son just finished his first bowl. he gives it thumbs up.
    I do in home day care for an elderly couple. I try to cook things they will like and will also be good for them. In this climate,home made hot soup is a must have meal. I made this chowder and received a call at home that evening from the wife saying 1 word DE LISH. They loved it. It is the best clam chowder I have ever made and or eaten... thanks food network!
     
    My only hint is: I cube and cook the potatoes first so I can set some aside for home fries later in the week. The gentleman I care for LOVES home fries.
    I will make this again and again. It is not difficult to make. I didn't need the full recipe amount so I cut the recipe in half. If you do so, you may need to add a little extra flour. My family loves garlic so I added a little garlic as well.
     

     
    Really good - give it a try.
    I had tried several chowder recipes and all had been too thin...this recipe is so different from the very outset. With all the clam juice you wonder if it will actually be thick, but WOW, is it thick and creamy and full of clam flavor!! I didn't use quite as much clam juice as I could only find 8 oz bottles, and I baked the potatoes in the microwave to save some time and to avoid half raw potatoes in the soup (or stew as it might better be described). This will fill your tummy right up!! I don't think you can make this turn out bad if you try!
    I was fortunate enough to score the leftovers from our clambake a couple weeks ago and used this recipe. I had three different family members say it was the best they ever had - I have to agree. Easy and wonderful taste.
     

     
    I get to make it again this week after having my own clam bake this past weekend.
    I went on a quest a few years ago to find the best clam chowder recipe. This one from the Union Oyster House is above all the others Itried. It's a favorite for our tail-gates at West Point for Army football games - especially for those cooler game days in late October and November. Home made croutons are a welcome addition to the recipe. The chowder has received nothing but rave reviews by all who have tried it. Give it a try.. You won't be sorry!
    Being from San Diego, I'm used to the best, freshest clam chowder you can get. I longed for the Fish House Vera Cruiz's CC in Carlsbad and couldn't find any store gourmet soup half as good. Tried several here on FN and still - thin, runny, too much potato, onion or celery - yuck! I ran across this as my last attempt at futility and WOW WOW WOW! It is bar NONE the BEST I've ever had! It's thick - you can stand a spoon up in it (look out Campbells lol), FULL of clams, not over powered by potatoes or celery, or chalky like all the others. It was full of clam flavor, was rich and thick. I made Dave Liberman's toasted croutons for it and holy cow was it a meal and a half! My family GORGED on it. It is now the ONLY clam chowder I will have in my house and it's WELL worth the time it takes to make it.
    This was super easy to make and delicious. When my husband camae home he said that the chowder smell reminded him of walking into the Oyster house. Really good! Will make again soon!
    Great thick clammy flavor - perfect in every way - maybe use red potatoes as they hold up a bit better the second day, but not necessary
    We halved the entire recipe and it was enough for 4 adults. We also made the following changes - pancetta instead of salt pork, 3 cups fish stock and 2 cups clam juice, and 1/4 cup of cream instead of 2 pints half and half. We did blanche the potatoes in the stock/juice mixture but not to the point of fork tender since the potatoes continue to cook in the soup. It turned out great.
    I served this for a Christmas brunch and everyone loved it!!! They said it was the best they had ever had.
    EASY AND AWSOME....
    I didn't follow the measurements exactly, but I used the ingredients as a guide. I didn't use as much of the clam juice as called for, I think the juice from the canned clams are enough. It turned out really good. I would make it again.
    I didn't use as much of the clam juice as called for, but otherwise, this is a delicious recipe. I also used red potatoes for added color.
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