New England Clam Chowder
Two 4oz cans of mushrooms or 1 package of fresh mushrooms
Two 4oz cans of mushrooms or 1 package of fresh mushrooms
One large sweet onionOne 20 oz can of clams or anything above or three 6oz cans
2 in a half sticks of butter
2 pints of heavy whipping cream
5 celery pieces from the stock
2 table spoons of salt
2 table spoons of pepper
2 table spoons or sugar
5 large size Idaho Potatoes or 8 red skin potatoes
Taste test it and add more if you think it needs it. (Its all up to you).
Cut up everything and put it in the crock pot on low and cook for most of the morning until the potatoes are soft and clams are falling apart. It is very important that the clams are not chewy. If you have a large bean pot you can cook it in there on 250 degrees till tender. Most people do not have one. When the main part of the meal is tender start making the broth in a separate pan. Add the whipping cream and whip till thickens a bit, then turn on low heat. Add the rest of the butter, salt, pepper and sugar. Cook on med heat till start to boil. Make sure you stir frequently or the milk will stick to the bottom of the pan. Add flour if chowder is not thicken enough. Remember to add slowly. No one likes chowder that is too thick. Should be enough to serve 8 and them some. Double recipe if you are serving for lots more.
