Clam Chowder

My husband recreated the Splash (San Luis Obispo) Clam Chowder recipe and it was delicious.

Clam Chowder

3 8-oz bottles of clam juice
1 lb russet potatoes, peeled and diced
3 Tbs butter
2 cups onion, chopped
1 1/4 cups celery, chopped with leaves
1/2 cup parsley, chopped
2 garlic cloves, minced
1 bay leaf
1/4 cup flour
6 6 1/2 oz cans chopped clams, drained with juice reserved
1 1/4 cup heavy cream
Salt, pepper & hot sauce to taste

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add onions, celery, parsley, garlic and bay leaf and saute until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams & cream. Simmer chowder 6 minutes to blend flavors, stirring frequently. Season to taste with salt, pepper and hot sauce.



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