Skippers Clam Chowder has to be the finger-licking recipe in your recipe book. The Chowder is a soup with a thick creamy sauce and fried vegetables mixed with clams. I like to use fresh clams in my recipe to have a better flavor of the Chowder. You can steam the vegetables instead of frying them, but I like the fried ones more.
Skippers’ recipe for Clam Chowder is short but versatile, and I love the dish. Making the clam Chowder every few days is therapeutic to me, and no one can ever understand my love of me and my clam chowder.
INGREDIENTS
- 1 tablespoon of parsley flakes
- 1-quart half-in-half cream
- 3/4 cup all-purpose flour
- 1 tablespoon salt
- 2 stalks of diced celery
- 1 tablespoon of grounded black pepper
- 1 medium-sized minced onion
- 3 cans of minced clams
- 2 large-sized potatoes cubed
- 2 cups water
Method to make the Skippers Clam Chowder
Take a large-sized skillet and heat it. It would help if you kept the flame low while heating. Then add the diced onion into the skillet.
Add celery and the cubed potatoes to the heated skillet for frying.
Bring the clams, drain the excess liquid, and pour water into them. Add it to the cooking pot.
After cooking for 10-15 minutes, remove the mixture from the heat. Then take another cooking pot and add butter to it. Once the butter is melted, add the all-purpose flour to the melted butter.
Pour cream into the flour and butter mix and continue to whisk side by side.
Bring the cooked vegetable mixture and add it to the creamy sauce. Mix and let it simmer for some time.
Pour the Chowder into the serving bowl and serve while hot.
FAQs?
What vegetables do we use in the Skipper Clam Chowder?
Add freshly cubed potatoes, onions, and celery to your clam chowder. You must fry them together and drizzle them with the cooked cream sauce.
Why do we call it Clam Chowder?
As the clams are added to the vegetable mixture so by the name of it, we call it clam chowder. The clams are harvested in America, so the dish is named after these clams.
Skippers Clam Chowder Recipe
Ingredients
- 1 tablespoon of parsley flakes
- 1- quart half-in-half cream
- 3/4 cup all-purpose flour
- 1 tablespoon salt
- 2 stalks of diced celery
- 1 tablespoon of grounded black pepper
- 1 medium-sized minced onion
- 3 cans of minced clams
- 2 large-sized potatoes cubed
- 2 cups water
Instructions
- Take a large-sized skillet and heat it. It would help if you kept the flame low while heating. Then add the diced onion into the skillet.
- Add celery and the cubed potatoes to the heated skillet for frying.
- Bring the clams, drain the excess liquid, and pour water into them. Add it to the cooking pot.
- After cooking for 10-15 minutes, remove the mixture from the heat. Then take another cooking pot and add butter to it. Once the butter is melted, add the all-purpose flour to the melted butter.
- Pour cream into the flour and butter mix and continue to whisk side by side.
- Bring the cooked vegetable mixture and add it to the creamy sauce. Mix and let it simmer for some time.
- Pour the Chowder into the serving bowl and serve while hot.
