Mark’s Clam Chowder
I’ve been making this clam chowder for a long time. I came up with the recipe to mimic what you might get at a clambake, and to avoid the excess calories of New England Clam Chowder. This is a large recipe, because I usually make it for a crowd or we eat it for a few days. This recipe should scale down well. Serve it with crusty sourdough or rye bread.
- 6 strips bacon, optional
- 1 large or 2 medium onions (diced)
- 5 pounds red potatoes unpeeled, diced.
- 1 pound carrots, diced
- 1 sweet red pepper (diced)
- 12 cups (96oz.) chicken stock
- Water as needed
- 1 pound bag frozen corn
- 4 6.5 ounce cans minced or chopped clams with juice
- 1 can whole baby clams 10 ounces
- 1 bottle of clam juice 10 ounces
- Black pepper
- 4 large sprigs fresh rosemary
- Salt to taste, if needed
- Dice the bacon and fry in a large deep pot until crisp. Remove excess fat, leaving about 1 Tbsp.
- Add the diced onion and black pepper. Cook until slightly browned.
- Add potatoes, carrots, pepper, broth and enough water to cover.
- Bring to a simmer and cook for 15 minutes.
- Skim off any foam that forms on the surface. (This will get rid of most of the fat)
- Add frozen corn, clams, clam juice and rosemary sprigs.
- Return to boil and simmer another 15 minutes making sure potatoes are done.
- Adjust seasonings, remove the rosemary stems and serve.
Mark’s Clam Chowder
Serves: 12 large servings
Amount Per Serving:
|% Daily Value*|
|Total Fat 10.73 g||15.4%|
|Saturated Fat 3.14 g||15%|
|Trans Fat 0.04 g|
|Cholesterol 59.59 mg||19.7%|
|Sodium 1570.18 mg||65.4%|
|Total Carbohydrate 57.97 g||19%|
|Dietary Fiber 6.23 g||24%|
|Sugars 9.72 g|
|Protein 38.05 g|
|Vitamin A 52.36 %||Vitamin C 39.06 %|
|Calcium 11.53 %||Iron 43.17 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Karney Family Recipes
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