Clam Chowder 46 Recipe

  • 8 Potatoes, Diced
  • 1 cup celery, finely chopped
  • 1/2 cup carrots, shredded
  • 2 onions, finely chopped
  • 4 ounces unsalted butter
  • 6 tablespoons all purpose flour
  • 1 tablespoon Tony Chacherés Creole Seasoning
  • 8 ounces clam juice
  • 8 ounces cream cheese, softened
  • 3 pounds clams, chopped
  • 2 cups milk
  • fresh parsley, chopped
In a stock pot, boil potatoes, celery, carrots and onions until vegetables are soft. Meanwhile in a small saucepan, make a light roux - melt butter (do not substitute margarine), add flour and creole seasoning, cook for 5 minutes, stirring constantly. Heat clam juice over medium heat. When juice is hot, add roux to thicken. Drain most of water off vegetables leaving approximately 1/2 C., add cream cheese and gently mix. Do not over stir. Add the broth mixture to vegetables. Add the chopped clams and milk. Cook slowly for 10-15 minutes until flavors meld together. Sprinkle top with fresh parsley when serving. Serves 8-10.
Similar Recipes
New England Clam Chowder
(1 can) chopped
(2 cans) New England clam chowder soup
dried parsley
sized onion
Clam Cheese Log Appetizer
cream cheese
lemon juice
Corn  Sausage Chowder
cream style corn
evaporated milk
ground sausage

Clam Chowder 46 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2021 Tecstra Systems, All Rights Reserved, RecipeTips.com