Mrs. King’S Windemere Clam Chowder
Description
This hearty clam chowder is a comforting classic, perfect for cold evenings or family gatherings. It features tender diced potatoes, savory clams, and a velvety cream base infused with a subtle kick from horseradish. The recipe uses a clever blending technique to thicken the soup smoothly without lumps. With its rich, savory flavor and creamy texture, this dish pairs wonderfully with crusty bread or cornbread. Its a satisfying main course that brings warmth and nostalgia to your table.Ingredients
Directions
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In a large pot, melt the margarine or butter over medium heat. Add the finely diced onions and saut until soft and translucent.
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Open 11 cans of clams. Separate the clams from the juice, placing the clams in a bowl and pouring the juice into the pot with the onions.
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Add the finely diced potatoes to the clam juice in the pot. Cover and simmer until the potatoes are tender, about 10-15 minutes.
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Add the reserved clams from the 11 cans, Worcestershire sauce, and rendered bacon strips (if using) to the pot.
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In a blender, combine 2 cups of milk, the 12th can of clams (including juice), flour, heavy cream, horseradish, and eggs. Blend until completely smooth.
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Slowly stir the blended mixture into the pot of clams and potatoes over low heat.
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Add the remaining 2 cups of milk to the pot.
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Dissolve the baking soda in 1 teaspoon of water and stir it into the chowder to prevent separation.
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Simmer gently for 10-15 minutes, stirring occasionally. Do not allow the chowder to boil.
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Taste and adjust seasoning with salt and pepper if necessary.
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Float the stick of butter or margarine on top of the chowder and let it melt, then gently fold it in.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 2022.2kcal
- % Daily Value *
- Total Fat 101.5g157%
- Saturated Fat 37.7g189%
- Cholesterol 697.0mg233%
- Sodium 2500.0mg105%
- Total Carbohydrate 62.5g21%
- Dietary Fiber 2.1g9%
- Sugars 24.3g
- Protein 193.4g387%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not let the chowder boil after adding the milk and egg mixture, as this will cause the eggs to curdle and the sauce to break. Keep heat low.
The baking soda helps stabilize the emulsion and prevents the soup from separating during simmering.
For best flavor, allow the chowder to rest for at least 3 hours before serving, or refrigerate overnight and reheat gently.
If using fresh clams, steam them first, then chop and use the steaming liquid in place of canned clam juice.
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