Papa’s Clam Chowder

Our grandchildren love it when we take them to the Monterey wharf for clam chowder in a bread-bowl. First we try all the samples given on the wharf to see which one we like the best, then we always end up at the same place–their favorite. One day I made this chowder up at home and had them over to enjoy it in a bread-bowl and all. My grandchildren loved this one. They (and my wife) said it was better than any they tasted at Monterey. It is so good and so easy!


4 – 6-1/2 ounce cans of minced clams, including the liquid from the cans
3/4 cups water

1. Drain the juice from the clam cans above into a pot large enough to cook the soup in (each can should yield 1/2 cup clam juice), and then add the water above to the pot.

Set the clams aside in the refrigerator.

1/4 cup cornstarch
3 tablespoons cold water

2. Blend the above cornstarch with the water in a cup and set it aside.

3 medium raw potatoes, diced (use large French-fry cutter, if you have one, to make it easier)
1 large carrot, diced
1/4 white or yellow onion, diced small
1 large stalk celery, sliced and then chopped
1 teaspoons chopped garlic
1/4 teaspoon red pepper flakes
1/8 teaspoon white pepper
3/4 teaspoon salt

3. Put the above ingredients into the pot with the water and clam juice and bring it to a boil.

4. Stir in half the set-aside cornstarch mixture, then reduce the heat to a simmer. Simmer for 10 minutes or until the potatoes are soft and done.

1 cup whole milk
1 cup heavy cream

5. Pour in the milk, the cream, and the rest of the cornstarch mixture bringing it almost to a simmer, stirring occasionally to prevent sticking on the bottom. Let the soup cook for 2 or 3 minutes or until the soup thickens. (Add more cornstarch with water if it needs to be thickened more.)

Salt and pepper to taste

6. Season the soup with salt and pepper to taste.

7. Stir in the set-aside clams.

This is great with some crusty French bread or cracker. Serve hot and enjoy!


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