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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By eatmytaco
on March 06, 2013
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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!
By ronlinn_9500086
lexington, KY
on January 07, 2013
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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.
By ValerieDiane
San Jose, CA
on October 14, 2012
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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!!
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