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New England Clam Chowder Recipe

Ingredients

2 clams, skin removed and cut into 2 inch pieces

3 tablespoons lemon juice

1 teaspoon salt

2 Tablespoons frozen chopped onions

3 tablespoons white sugar

2 teaspoons Worcestershire sauce

1 teaspoon hot pepper sauce

1 teaspoon paprika

2 bay leaves

1 (6.1 ounce) can peeled and diced tomatoes

1 (6.1 ounce) can sliced water chestnuts

1 egg, beaten

1/2 cup water

1/2 cup butter, softened

Directions

In a large sauce pan, combine minced clams, lemon juice, salt and 2 cups chopped onions; reduce heat to medium-low. Cover, and simmer for 8 to 10 minutes. Stir in tomatoes, water chestnuts, egg, water, 4 teaspoons pimento, paprika and 2 teaspoons pepper sauce, and simmer uncovered for 2 hours, stirring occasionally. Stir in tomato-water chestnuts, and simmer 1/3 to surround all but one cup of soup bowl. Stir in tomato soup, and cool 1 minute.

Heat 2 teaspoons pimento, paprika, butter, and cornstarch in a large skillet over medium heat. Slowly cook, stirring constantly until mixture thickens, about 1 minute. Stir in tomato-water chestnuts.

Comments

GingerBlue writes:

I gave it 4 stars because it was very tasty but I would double the cream cheese and broth. I like more sauce with my food.