Photo: Menorken Clam Chowder Recipe
Ingredients
- 2 1/2 stalks celery, chopped
- 5 onions, chopped
- 1 (10-ounce) can clam base
- 6 ounces granulated garlic
- 6 ounces Tony's Creole seasoning
- 1/3 bottle hot sauce (recommended: Tabasco)
- 6 ounces Worcestershire sauce
- 6 ounces lemon juice
- 1 gallon salted water
- 2 large restaurant-size cans crushed tomatoes, at least 64 ounces
- 2 large cans undrained peeled potatoes
- 3 bags chopped clams
Directions
Combine all the ingredients in a large pot, and bring to a simmer over medium heat. The clams should be the last ingredient added. Stir occasionally and let simmer for 2 hours. Ladle into serving bowls and serve.
Any unused portions can be frozen.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By JoeMartinEZ
on July 02, 2011
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As a frequent traveler I've decided on a new hobby...Hit all your restaurants....and like you always say...that was off the hook...Great clam chowder, tomato based, tons of ingredients with a kick at the end…loved it!!! On to the south carolina!!
By mizjmassie
on April 07, 2011
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I am sorry to make a review since I haven't made this, but I hope you don't mind because I noticed one mistake in this recipe and that is that the precooked bacon was left off the recipe. Unfortunately, the chef didn't say how much he used, but it was a substantial amount. I do know that most clam chower recipes I have seen use bacon or salt pork. Also the celery along with bell peppers that is not listed and potatoes were added after the other ingredients had cooked for 90 minutes. No Creole seasoning was used in the recipe on the show either. This recipe is very flawed in my opinion.
By jerbear50
FL
on January 27, 2011
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It's Minorcan, not menorken.
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