For several years, Fauneil made the Junior’s clam chowder recipe for my birthday parties. It was one of my favorite dishes.
Last year was the first time I actually made it myself. I immediately noticed a few things I did not like about their recipe and decided that I was going to switch things up a bit to suit my own preferences. For example, I did not like that they added the cream so early in the process. Too high of a risk of curdling. I know they say to cook on a medium low temperature to avoid that, but this is an area where I get paranoid.
Another example. I never like it when a recipe calls for the use of things like rice or potatoes and cooks them with the recipe. I like to cook them separate, so I can ensure it gets the “doness” I prefer. Then I add it to the recipe later.
I also switched out some of the ingredients. For example, I like to use the famous Old Bay Seasoning with seafoods, which the Junior’s recipe does not use.
So here it is, my clam chowder recipe. Evertime I serve it, it get people asking for the recipe. So I must have done something right.
6 medium potatoes, peeled, rinsed, and diced (very small)
1 cube butter
2 tablespoons minced garlic (I buy the jars of pre-minced garlic)
1 large onion finely minced
10 stalks of celery, ends cut off, rinsed, and finely chopped
2 – 8 oz. bottles of clam juice
5 – 6.5 oz. cans of minced clams (and the juice)
2 teaspoons dried parsley flakes
1/2 teaspoon ground black pepper
1 teaspoon Old Bay Seasoning (If you don’t have Old Bay, use 1/2 teaspoon celery salt, 1/8 teaspoon dried mustard, 1/8 teaspoon ground ginger, and 1/8 teaspoon paprika)
3 bay leaves
3 1/2 cups heavy whipping cream
1/2 cup half and half