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Clam and Ham Chowder
Spicy as you like it |
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5 8 oz can clams
red potatoes
Extra Virgin Olive Oil
1 white onion
2 bags frozen white corn
1 quart whipping cream
2 boxes chicken stock
one half gal milk
1 stalk celery
minced garlic
1 small hunk of ham 1 or 2 lbs
butter
sea salt
white pepper
1 small bag baby carrots
Habanero juice
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In a frying pan with EV Olive Oil and a medium amount of minced garlic, place the small cube cut potatoes and flash fry so get a crispy outside to them. Add sliced and diced carrots, celery and onions for a few more minutes at a medium heat, then remove and drain off excess oil.
Take a large stock pot and add chicken stock.
Add all potatoes, small cubes of ham, sliced celery, carrots, potatoes, onions etc and bring to a hard boil, reduce and add some of the clam juice from the cans. Add the frozen corn.
Place the clams in another r pan and heat thoroughly in their juices, then add to stock pot. Add enough Habanero Juice to warm to your taste.
Add enough milk for your taste, then add 1 qt whipping cream. Season with white pepper and sea salt to taste
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Preparation Time: 2 hours |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Shaun
Missouri
United States |
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| This recipe has been viewed 2168 times. |
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