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Otterpond Clam Chowder Recipe

Ingredients

How to make it

  • Get out your biggest soup pot and heat the oil in it. I happened to have the pesto olive oil so I used it but plain is fine.
  • Drop the celery, onion and cloves into the oil and saute them until they are translucent. Keep tossing so they don't burn.
  • Add in the carrot and bell pepper and get them softened up. They will add a little moisture to the mix as they cook. Keep it tossing.
  • Time for the parsely, basil and asparagus. I love getting fresh herbs from Mom's garden. Basil, parsely and rosemary are easy to grow, beautiful & butterflies love them too. I had the pickled asparagus but canned will be fine. If you don't used pickled just toss in a couple of shakes of vinegar to give the soup a bit of acid.
  • Pour in the Clamato, clam juice, white wine, baby clams, bacon and potatoe. Mix well and bring up to a good strong simmer.
  • Add in tabasco, worstershire, white pepper and Old Bay seasoning. Reduce heat a bit and let it do a gentle simmer for about 30 minutes or until the potato is soft. Stir often and adjust spices to suit yourself.
  • Nutrition Information:
  • Yield 16 cups - serving size 2 cups
  • Calories 268.38
  • Fat 9
  • Carbs 29.42
  • Protein 11.86
  • Fiber 5.89

Reviews & Comments 2

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    " It was excellent "
    chef_irish ate it and said...
    Great...Will Give This One A Try!
    High 5's for Sure!
    Was this review helpful? Yes Flag
    " It was excellent "
    rottman ate it and said...
    Just finished a bowl. Delicious! High fives!
    FYI, I halved the recipe and used two 6.5 oz cans of chopped clams and 1/2 can of canned asparagus. All the rest was cut in half exactly. Great flavors.
    Was this review helpful? Yes Flag

The Cook

otterpond Windermere, FL

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