JUST WHAT DRS. FALL & WINTER PRESCRIBED – SUPER THICK & CREAMY CLAM CHOWDER

Have you ordered clam chowder from a restaurant only to receive a soupy watered down mess with hardly any clams?  I have – that is why I decided to make my own version!  I tried a few versions of this before it came out just right.  If you are into clam “soup” and not clam “chowder” this is not the recipe for you.  This recipe is full of potatoes and clams and a creamy goodness base that will have you smiling from ear to ear – pure satisfaction!  This is the type of clam chowder that will fill you up! 

 

INGREDIENTS:

3 10 oz. cans of drained whole baby clams – reserve ¼ cup of clam juice from can

3 10 oz. cans of cream of broccoli

2 14.5 oz. cans of drained diced potatoes OR 4 whole potatoes, boiled, cooled and diced

1 16 oz. bag of frozen whole sweet corn

1 bulb of fennel, halved and thinly sliced

4 stalks of rinsed celery thinly chopped

2 tsp. crushed garlic

6 tbsp. unsalted butter

4 tbsp. extra virgin olive oil

2 cups of whole milk

1 8 oz. of cream cheese

¾ cup of chicken broth

¼ cup of finely chopped fresh cilantro

4 tbsp. granulated sugar

Sea salt to taste

Ground black pepper to taste

Old Bay to taste

Smoked paprika to taste

Dried thyme to taste

READY, SET GO:

Heat extra virgin olive oil and unsalted butter on medium in a large sauce pot or Dutch pot, allow butter to melt

Add fennel and celery and allow to cook for 5-8 minutes or until soft

Add whole milk, cream cheese and garlic to pot, cook for 5 minutes while whisking or until cream cheese melts

Add in cream of broccoli, corn, rinsed potatoes, chicken broth, drained clams, reserved clam juice, fresh cilantro, granulated sugar, sea salt, ground pepper, Old Bay, smoked paprika and dried thyme, stir to blend

Simmer on medium/low (I put mine on 3) for about 30 – 40 minutes, stir every 10 minutes, taste before final 10 minutes to see if you need to add any more seasoning.

SERVE, ENJOY,  AND  RELISH THE CREAMY LOVE!!!

Tip 1:  Serve with oyster crackers

Tip 2:  Double ingredients to make more chowder

Tip 3:  Measure and pull out all your ingredients before you begin to cook, this way you don’t forget anything!

Utokia ~

 

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Utokia Langley

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