Clam Chowder

Cod Cakes Canapés (left), Clam Chowder (middle), & Lobster Salad Tea Sandwiches (right)

Complete your tea savories menu with this delicious Clam Chowder.

Clam Chowder
Yield: 10 cups
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  1. 4 tablespoons salted butter
  2. ¾ cup finely chopped yellow onion
  3. ⅓ cup finely chopped celery
  4. 2 (6.5-ounce) cans clams in broth
  5. 2 (8-ounce) bottles clam broth
  6. 2 cups seafood stock
  7. 7 cups peeled, diced russet potatoes
  8. ¼ teaspoon garlic powder
  9. ¼ teaspoon ground white pepper
  10. 1 teaspoon salt
  11. ½ cup heavy whipping cream
  12. 1½ cups yellow corn kernels
  13. Garnish: crumbled cooked bacon, minced fresh parsley
  1. In a large saucepan, melt butter over medium-high heat. Reduce heat to medium low, and add onion and celery, stirring and cooking until tender, approximately 10 minutes.
  2. Drain broth from clams (reserving clams), and add broth to cooked vegetables.
  3. Add bottled clam broth, seafood stock, potatoes, garlic powder, white pepper, and salt. Bring to a boil, and then reduce heat to a simmer. Cook until potatoes are very tender, approximately 15 minutes.
  4. Add cream, stirring well.
  5. Using a hand-held immersion blender in a deep bowl, or using a regular blender, purée 2 cups soup. Return purée to pot, stirring until combined. Add corn kernels and reserved clams, and heat through.
  6. Garnish individual servings with bacon and parsley, if desired.
TeaTime Magazine
From TeaTime, July/August 2016


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