North Wood Clam Chowder
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Ingredients
  • 6 medium potatoes, peeled and cut into 1/2" cubes
  • 6 Cups chicken stock (you can use canned chicken broth.)
  • 2 6 1/2 ounces cans minced clams,drained - save liquid
  • 1 Tablespoon lemon juice
  • 1 1/2 medium yellow onion,diced
  • 1 package fresh mushrooms, sliced in three pieces lengthwise, 6 ounces
  • 4 1/2 Tablespoons butter
  • 1/3 Cup flour
  • 3 bay leaves
  • 1 1/2 Cups whipping cream
  • 2 1/2 Cups cooked wild rice
  • 1/2 teaspoon pepper
  • salt to taste
  • Golden Sherry (dry)
Instructions
  1. Saute onions and mushrooms in butter until onions are clear.
  2. Put potatoes, broth, clam liquid and lemon juice in a 6 quart soup pot.
  3. Boil for 20 minutes.
  4. Add flour to onions and mushrooms, stir until smooth. Add onion mixture to soup pot.
  5. Toss in bay leaves and pepper, add salt to taste, cook for 10 minutes.
  6. Stir often. Add clams, cream and wild rice.
  7. Heat - stirring constantly.
  8. Just before serving add sherry to taste.
Notes
Shown here garnished with fresh parsley. You may also include steamed clams, if desired. We've tried this recipe with mussels and oysters. Both work just as well as clams.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/north-wood-clam-chowder/6022/