It took me a few years to perfect this one. It takes quite a bit of effort and time. But if you are feeding a crowd or just like a ton of chowder in your freezer. This recipe is for you. Makes about 3 1/2 gallons. Hopefully you have a place that you can dig clams because you will need about 40 good sized steamers to do this recipe justice. My favorite is to add the shrimp and scallops......to die for.
Source: Kris creation
1. Make sure to soak clams in seawater for at least 24 hours to allow them to clean themselves. Scrub the clams and rinse in cold running water. Pour the sea and tap water in a large stock pot over high heat. Add the clams and bring to a boil. Remove the clams with tongs as they open and put in a large bowl. Strain and pour the cooking liquid into a large container along with the nectar from the canned clams. When cool remove the clam meat from the shells (I include the abductor muscle if possible. Chewy but good). Chop the meat into about 1/2" pieces and put in a container with the canned clam meat.
2. In another large stockpot, cook the bacon over medium heat until crisp and the fat is rendered. Remove the bacon and set aside, leaving the bacon fat in the pot. Increase the heat to med-high and add the butter, onions, leeks, celery, thyme, garlic, and pepper. Cook until the vegetables are crisp tender, about 10-12 minutes. At the same time simmer the carrots and potatoes in the broth , about 10-15 minutes, until al dente. Add the flour to the leek mixture and stir until all the raw flour is coated combined with the butter. Pour about 1/2 of the clam cooking liquid and stir until lumps are gone. It will be really thick. Then add the remaining liquid with the potatoes and carrots constantly stirring. Then add 1/2 & 1/2. Increase the heat and once the chowder has reached full thickness. Simmer about a minute then reduce heat. Continue stirring to prevent sticking. If too thick thin with milk.
3. Add the clam meat, and any other optional ingredients. Stir to combine and remove from heat. Let sit for about 5 minutes, The raw seafood will cook in residual heat. Season with fish sauce (add 2 Tbsp at a time) if needed and serve.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 72 (51%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.8mg||9 %|
|Sodium 95.7mg||3 %|
|Potassium 206.7mg||5 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 11.5g|
|Protein 5g||7 %|
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Calories per serving: 141
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