Contributed By: susanray
susanray
a tasty and satifying twist on the traditional New England clam chowder
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour
Number of Servings: 6
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Meal Type: Soups & Stews
Ingredients
1/2 cup Butter
1/2 cup + 3 tablespoons flour
4 cups Milk
5 (6 oz. ) cans minced or chopped clams, undrained
2 teaspoon Seasoned salt
1/4 teaspoon Cayenne pepper
2 Carrots, grated
2 Medium potatoes, diced
1 Medium onion, diced
1 teaspoon Dried basil
1 teaspoon Dried rosemary
1/2 teaspoon Ground pepper
1 cup Sour cream
1/4 cup Parsley, chopped
Preparation
Melt the butter in a large saucepan or 4 qt. stockpot and stir in the flour. Cook gently for 3-4 minutes until lightly browned.
Stir in the clams and milk and bring to a simmer. Add the remaining ingredients, except the parsley, and mix well to combine.
Simmer gently for 1 hour. Taste for seasoning and add a few more pinches of cayenne, if more spiciness is desired, and stir in half of the parsley.
Serve sprinkled with a small pinch of cayenne pepper and remaining chopped parsley.
Cook's Notes
The thickness of the chowder can be adjusted, if desired, by adding more milk prior to serving.
Nutrition Information