How to make it

  • Saute the celery over medium heat in the 2 Tablespoons of butter until soft, about 6 or 7 minutes. Set aside.
  • Combine the half-and-half, clam juice, and garlic powder in a large saucepan. Season with salt and pepper. Over medium-low heat, slowly bring the mixture to a boil, being careful that the half-and-half does not scald.
  • In a saucepan over low heat, melt 1/4 cup butter. Slowly add the flour, blending with a wire whisk to a paste-like consistency to make a roux. Add the roux to the slowly boiling pot of half-and-half mixture, adding a little bit at a time. As the soup begins to thicken, add the celery and the cooked potatoes. Reduce the heat to a simmer and cook about 20 to 30 minutes. Remove from the heat. Stir in the clams and sherry. Ladle into serving bowls and garnish with some chopped parsley on top and oyster crackers.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • luisascatering 7 years ago
    your photo is SUPER CUTE!
    Was this review helpful? Yes Flag
  • Kimskitchen 7 years ago
    Sounds really good, and very similar to mine. I start with bacon in the pan (as you can see I do not attempt any health version.) I've not added celery before but will next time. It sounds good. Thanks!
    Was this review helpful? Yes Flag
  • superfoodman 7 years ago
    Was this review helpful? Yes Flag
  • whuebl 7 years ago
    Sometime, when you are feeling adventurous, add a small can (or fresh or frozen) to the chowder.... I have learned it really adds.
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Oh I can smell and taste it now - can't wait to try your recipe Shandy.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes