Clam Chowder Recipe

Clam Chowder Recipe. Simmer for about 20 minutes or until the potatoes are tender. Cover and simmer about 15 minutes or until potato is tender.

Paula Deen's Corn Chowder KeepRecipes Your Universal
Paula Deen's Corn Chowder KeepRecipes Your Universal from keeprecipes.com

Add the clam juice and bring to a boil, stirring constantly. Heat, stirring occasionally, just until hot (do not boil or soup may curdle). When the potatoes are almost cooked (after 5 to 10 minutes), add the thyme, bay leaf, cayenne pepper, worcestershire sauce, old bay seasoning, and clams.

Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme.


Simmer for about 20 minutes or until the potatoes are tender. Sprinkle in the flour and cook for 1 minute, stirring constantly. Heat oil in a large pot over medium heat.

Add enough water, if necessary, to clam liquid to measure 1 cup.


If you haven't made a clam chowder at home before, don't worry. It's easy to execute and the recipe will pack some star power into your recipe book. Whisk in water and reserved clam juice, and once combined, add potatoes.

Season with salt and pepper, to taste.


Add the clam juice and bring to a boil, stirring constantly. Add the water and potatoes and bring to boil. Add flour and cook for 2 more minutes.

Add the onion and cook until softened.


If the soup is too thick, add more half and half as needed until desired consistency is reached. How to make clam chowder: Stir clams, clam liquid, potato, salt and pepper into bacon and onion.

Add in reserved clam meat and.


I don't always measure exactly, more of an eye for ingredients as i go along. That is the perfect background for the freshly shucked littleneck clams. Simmer contents until potatoes are tender, about 30 minutes.

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