Mrs. King's Windemere Clam Chowder
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | cans |
clams
minced |
*
|
| 2 | each |
potatoes
diced |
|
| 2 | each |
onions
diced |
|
| 1 | quart |
milk
whole |
|
| ½ | pint |
heavy whipping cream
|
*
|
| ¼ | pound |
margarine
or butter |
|
| 3 | large |
eggs
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | x |
worcestershire sauce
|
*
|
| 3 | slices |
bacon
|
|
| 1 | teaspoon |
horseradish
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | cans |
clams
minced |
*
|
| 2 | each |
potatoes
diced |
|
| 2 | each |
onions
diced |
|
| 0.9 | l |
milk
whole |
|
| 237 | ml |
heavy whipping cream
|
*
|
| 113.4 | g |
margarine
or butter |
|
| 3 | large |
eggs
|
|
| 1.3 | ml |
baking soda
|
|
| 1 | x |
worcestershire sauce
|
*
|
| 3 | slices |
bacon
|
|
| 5 | ml |
horseradish
|
|
Directions
Open 11 cans of clams.
Separate clams into a bowl and pour clam juice into a large cooking pot.
Add potatoes and onions to clam juice. Cover and simmer until potatoes are tender.
From this point on, always cook in an uncovered pot over low or medium heat.
NEVER allow the chowder to boil!
Add clams, worcestershire sauce and optional bacon.
In a blender, mix very thoroughly 2 cups of milk, 12th can of clams.
Slowly stir the blended mixture into the cooking clams. Add the remaining 2 cups of milk.
Turn heat down to low.
Cook for 10 to 15 minutes; stir occasionally.
Dissolve the baking soda in one teaspoon of water.
Float the stick of butter or margarine on the chowder. When it melts, fold it in.
Allow the chowder to ripen for at least 3 hours before serving.
