New England Clam Chowder Recipe
Ingredients
- 1 1/2 quarts half-and-half (6 cups)
- 1 quart clam juice (4 cups) . . . seafood markets usually carry larger cans . . .
- 1 1/2 t. garlic powder
- Salt and ground white pepper to taste
- 1/4 c. plus 2 tablespoons butter
- 1/4 c. flour
- 1 1/2 c. chopped celery
- 2 large peeled, boiled potatoes, cubed
- 16 ounces chopped, cooked clams
- 1 t. sherry
- Chopped parsley, for garnish (optional)
- Oyster crackers (optional)
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