Golden Clam Chowder

Golden Clam Chowder
4.5 from 2 ratings
Fill 202 Print
This comforting chowder is a cross between New England and Rhode Island-style clam chowder. It takes the best of both soups to create a warming bowl of goodness.This recipe is by Barbara Wener of West Hartford, Connecticut and was originally published in the Hartford Courant.
Prep Time
15
minutes
Cook Time
25
minutes
Servings
8
servings
Golden Clam Chowder recipe - The Daily Meal
Total time: 40 minutes
Ingredients
  • 2 celery ribs
  • 2 carrots
  • 1 onion
  • 2 teaspoon canola oil
  • 4 garlic cloves, minced
  • 4 yukon gold potatoes, peeled and cubed
  • 2 (6-1/2 ounce) cans minced clams, undrained
  • 1 (8-ounce) bottle clam juice
  • 1 cup and 1 teaspoon water
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoon cornstarch
  • 2 bacon strips, cooked, crumbled
Directions
  1. Finely dice 2 celery ribs, 2 carrots and 1 onion.
  2. In large pot, sauté the diced vegetables in 2 teaspoons canola oil. Add 4 minced garlic cloves; cook 1 minute more.
  3. Stir in 4 cubed Yukon Gold potatoes, 2 (6-1/2 ounce) cans minced clams (undrained), 1 (8-ounce) bottle clam juice, 1 cup water, 1 teaspoon dried parsley flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  4. Bring to a boil. Cover and simmer for 15 minutes. Gradually stir in 1 (12-ounce) can evaporated milk.
  5. In a small bowl, combine 2 teaspoons cornstarch and 1 tablespoon water. Stir into chowder.
  6. Boil for 2 minutes, until thick. Add 2 cooked and crumbled bacon strips.
Recommended