North Wood Clam Chowder is a classic New England chowder of immense flavor and delicate texture. You’ll love its richness, enhanced by dry Sherry.
North Wood Clam Chowder
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 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)
- Saute onions and mushrooms in butter until onions are clear.
- Put potatoes, broth, clam liquid and lemon juice in a 6 quart soup pot.
- Boil for 20 minutes.
- Add flour to onions and mushrooms, stir until smooth. Add onion mixture to soup pot.
- Toss in bay leaves and pepper, add salt to taste, cook for 10 minutes.
- Stir often. Add clams, cream and wild rice.
- Heat - stirring constantly.
- Just before serving add sherry to taste.
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.