Recipe

Maine Clam Chowder Recipe

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Ingredients

Directions

Step #1 Combine clams & 3 c water In a large-ish stockpot; bring to a boil.
Step #2 Cover up & cook 8 to 10 mins or until clams open, discarding any unopened clams.
Step #3 Remove clams with a slotted spoon; set aside.
Step #4 Pour liquid through a wire-mesh strainer into a large container, discarding debris.
Step #5 Set clam liquid aside.
Step #6 Melt butter in a Dutch oven over med-heat/flame; add onion & celery, & saute 5 mins or until tender.
Step #7 Whisk in flour; cook, whisking constantly, 1 min.
Step #8 Gradually whisk in reserved clam liquid; cook over med-heat/flame, whisking constantly, until thickened & bubbly.
Step #9 Add potatoes, reduce heat, & cook over low heat/flame 15 to 20 mins or until potatoes are tender.
Step #10 Remove clams from shells, discarding shells.
Step #11 Peel membrane from clam necks & discard.
Step #12 Add clams, evaporated milk, & next 3 ingredients to potato mixture.
Step #13 Cook over medium-high heat until thoroughly heated.
Step #14 Top each serving with parsley, crumbled bacon, & a dash of paprika.
Step #15 Serve with French bread or crackers.
Enjoy the Maine Clam Chowder recipe