Heindiggity's Famous Clam Chowder
A classic clam chowder with potatoes and half & half — from the 2008 Elkin Soup Off.
Contributed by Mark Heiner — Elkin, NC
Soup, Main CourseYield 1 ½ servingsScaled Quarter — ¼×
Soup, Main CourseYield 2 servingsScaled Third — ⅓×
Soup, Main CourseYield 3 servingsScaled Half — ½×
Soup, Main CourseYield 6 servingsScaled Original — 1×
Soup, Main CourseYield 12 servingsScaled Double — 2×
Soup, Main CourseYield 18 servingsScaled Triple — 3×
Soup, Main CourseYield 24 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Sauté the garlic and onion in 2 tablespoons of the butter. Add the celery and potatoes plus the juice from the clams. Cook until the potatoes are barely tender. Add salt and pepper.
- In a soup pot, melt the remaining butter until bubbly. Add the flour and stir with a whisk until smooth.
- Add the half & half gradually. Stir until thickened over medium-low heat.
- Add the vegetables, clams, and fresh herbs. Add milk to the desired thickness.
- Add several drops of Tabasco and the red wine vinegar.
- Serve with crusty sourdough bread.
Ingredients
Tap one to check it off
Instructions
- Sauté the garlic and onion in 2 tablespoons of the butter. Add the celery and potatoes plus the juice from the clams. Cook until the potatoes are barely tender. Add salt and pepper.
- In a soup pot, melt the remaining butter until bubbly. Add the flour and stir with a whisk until smooth.
- Add the half & half gradually. Stir until thickened over medium-low heat.
- Add the vegetables, clams, and fresh herbs. Add milk to the desired thickness.
- Add several drops of Tabasco and the red wine vinegar.
- Serve with crusty sourdough bread.
Ingredients
Tap one to check it off
Instructions
- Sauté the garlic and onion in 2 tablespoons of the butter. Add the celery and potatoes plus the juice from the clams. Cook until the potatoes are barely tender. Add salt and pepper.
- In a soup pot, melt the remaining butter until bubbly. Add the flour and stir with a whisk until smooth.
- Add the half & half gradually. Stir until thickened over medium-low heat.
- Add the vegetables, clams, and fresh herbs. Add milk to the desired thickness.
- Add several drops of Tabasco and the red wine vinegar.
- Serve with crusty sourdough bread.
Ingredients
Tap one to check it off
Instructions
- Sauté the garlic and onion in 2 tablespoons of the butter. Add the celery and potatoes plus the juice from the clams. Cook until the potatoes are barely tender. Add salt and pepper.
- In a soup pot, melt the remaining butter until bubbly. Add the flour and stir with a whisk until smooth.
- Add the half & half gradually. Stir until thickened over medium-low heat.
- Add the vegetables, clams, and fresh herbs. Add milk to the desired thickness.
- Add several drops of Tabasco and the red wine vinegar.
- Serve with crusty sourdough bread.
Ingredients
Tap one to check it off
Instructions
- Sauté the garlic and onion in 2 tablespoons of the butter. Add the celery and potatoes plus the juice from the clams. Cook until the potatoes are barely tender. Add salt and pepper.
- In a soup pot, melt the remaining butter until bubbly. Add the flour and stir with a whisk until smooth.
- Add the half & half gradually. Stir until thickened over medium-low heat.
- Add the vegetables, clams, and fresh herbs. Add milk to the desired thickness.
- Add several drops of Tabasco and the red wine vinegar.
- Serve with crusty sourdough bread.
Ingredients
Tap one to check it off
Instructions
- Sauté the garlic and onion in 2 tablespoons of the butter. Add the celery and potatoes plus the juice from the clams. Cook until the potatoes are barely tender. Add salt and pepper.
- In a soup pot, melt the remaining butter until bubbly. Add the flour and stir with a whisk until smooth.
- Add the half & half gradually. Stir until thickened over medium-low heat.
- Add the vegetables, clams, and fresh herbs. Add milk to the desired thickness.
- Add several drops of Tabasco and the red wine vinegar.
- Serve with crusty sourdough bread.
Ingredients
Tap one to check it off
Instructions
- Sauté the garlic and onion in 2 tablespoons of the butter. Add the celery and potatoes plus the juice from the clams. Cook until the potatoes are barely tender. Add salt and pepper.
- In a soup pot, melt the remaining butter until bubbly. Add the flour and stir with a whisk until smooth.
- Add the half & half gradually. Stir until thickened over medium-low heat.
- Add the vegetables, clams, and fresh herbs. Add milk to the desired thickness.
- Add several drops of Tabasco and the red wine vinegar.
- Serve with crusty sourdough bread.
Notes
From the 2008 Elkin Soup Off. The original recipe card's instructions mention sautéing garlic, but garlic wasn't listed among the ingredients; a clove has been added above.