Recipe Republic

yum! yum! yum!
Please Log in or Register to view complete recipes.

Clam Chowder, Bill Johnston’s


  • Servings: 6
  • Time Cook: 1h 40m
  • Time Prep: 1h

  • 1/4 teaspoon white pepper
  • 36 large chowder clams(quahogs) or 2 cans
  • (7to8 oz each) minced clams
  • 1/4 c (1/2stick) sweet butter
  • 1 large onion, diced,(1cup)
  • 1-1/2 cups diced potatoes (2 medium-size)
  • 1 cup diced celery
  • 3/4 cup diced carrots (2 medium-size)
  • 1/4 cup green pepper
  • 1 can (2 pounds,3 oz) Italian-style plum tomatoes, drained
  • 1-1/2 teaspoon leaf thyme, crumbled
  • 1/8 teaspoon curry powder
1. Shuck fresh clams, reserve broth; chops clams coarsely. If using canned clams drain and reserve broth. Broth from clams should
measure 2 cups; if not, add water or bottled clam broth.

2. Melt butter in a large sauce pan. Saute onions until lightly browned.

3. Add remaining ingredients and extra water, if needed, to cover vegetables. Bring to boil; lower heat; cover and simmer 30 minutes, or just until vegetables are tender.

4. Add fresh or canned clams; turn off heat; cover and let stand 2 minutes or just until clams are thoroughly hot,

original import

posted under Soup