Clam Chowder For A Crowd

Name: Clam Chowder For A Crowd
Ingredients: 6 tablespoons butter; 2 cups onions, finely diced; 2 cups leeks, finely diced; 2 cups celery, finely diced; 1 cup carrot, finely diced; 2 teaspoons garlic, minced; 1/4 teaspoon ground pepper; 1/4 teaspoon salt; 1/4 teaspoon paprika; 3/4 teaspoon thyme; 2 teaspoons parsley; 2 teaspoons dried celery flakes; 5 -6 cups potatoes, small dice; 8 ounces clam juice; 4 cups water; 6 1/2 ounces minced clams (juice reserved); 4 tablespoons red wine vinegar; 6 cups half-and-half; 1 cup flour; 1 teaspoon Tabasco sauce

20 ingredients

8 steps

Ingredients

6 tablespoons butter
2 cups onions, finely diced
2 cups leeks, finely diced
2 cups celery, finely diced
1 cup carrot, finely diced
2 teaspoons garlic, minced
1/4 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon paprika
3/4 teaspoon thyme
2 teaspoons parsley
2 teaspoons dried celery flakes
5 -6 cups potatoes, small dice
8 ounces clam juice
4 cups water
6 1/2 ounces minced clams (juice reserved)
4 tablespoons red wine vinegar
6 cups half-and-half
1 cup flour
1 teaspoon Tabasco sauce

Directions

1

In a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
2

Add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. Bring to a boil, stirring occasionally.
3

Reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
4

Combine 3 C half and half with flour, then add to stockpot.
5

Add clams, remaining half and half and Tabasco to stockpot and stir to combine well.
6

Heat through, stirring to mix. As it heats through soup will thicken.
7

Be sure to taste chowder before serving and season further with additional salt and pepper if needed.
8

Serve and enjoy!