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Pam’s Clam Chowder
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Description
This New England Clam Chowder originally came from the American Hotel in Lima, NY. It’s known for it’s top notch soups. The recipe has been modified to eliminate the need for a blender.
Ingredients
- ½ cups Butter
- 1 teaspoon Garlic Powder
- 1 whole Bay Leaf
- ½ teaspoons Celery Salt
- 4 cups Clam Juice
- 1 teaspoon Ground Thyme
- 20 ounces, weight Canned Clams
- 4 cups Chicken Broth
- 4 cups Diced Potatoes
- 4 stalks Diced Celery
- 1 whole Chopped Onion
- 1 can (15 Oz. Can) Creamed Corn
- 2 cups Evaporated Milk
- 1 cup Instant Mashed Potatoes
Preparation
Place all ingredients in a heavy-bottomed soup pot except for milk and instant potatoes. Simmer 1 hour until potatoes are cooked. Add milk and instant potatoes. Remove bay leaf before serving.
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