New England Clam Chowder

New England Clam Chowder

Serving Size

  • Yields 3 ½ Gallons

Ingredients & Measurements

  • Chef’s Companion® Brown Gravy Cream Soup Base (prepared)4.5 quarts (1 Full Bag)
  • Potatoes (¼” dice) – 3 quarts 
  • Clam Juice – 2 quarts 
  • Clams (chopped in juice) – 2 quarts 
  • Heavy Cream (optional) – 1 quart 
  • Bacon (raw, chopped) – 1 pound 
  • Onion (¼” diced) – 2 cups 
  • Celery (¼” diced) – 2 cups
  • Garlic (chopped) – 3 ½ tsp  
  • Black Pepper (medium grind) – 1 tsp 

Instructions

  1. Sauté bacon in a hot appropriate size pan. 
  2. Add celery, onions, and garlic. Sauté until vegetables are transparent. 
  3. Add clam juice, chopped clams in juice, and potatoes. Bring to a boil, reduce heat to a simmer, stirring for 5 minutes.  
  4. Add prepared Chef’s Companion® Brown Gravy Cream Soup Base, heavy cream, and black pepper.  
  5. Allow soup to simmer, stirring for 20-30 minutes or until potatoes are tender.  
  6. Serve hot and enjoy!

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