Cleveland Clam Bake Chowder Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1/2 Stick Unsalted Butter
1 1/2 pound Chicken Breast, Diced and Seasoned with Salt and Pepper
1 1/2 cup Finely Diced Red Onion
3/4 cup Red Bell Pepper, Diced
3/4 cup Celery, Diced
1 cup Sweet Corn
2 cups Red Skinned Potatoes, Diced 1/2"
1/2 teaspoon Black Pepper
1 teaspoon Dry Thyme
1 teaspoon Oregano
2 tablespoons Fresh Parsley, Finely Minced
2 cans (10 oz. size) Whole Baby Clams, Drained with Broth
3 cups Clam Broth
2 cups Low Sodium Chicken Broth, MIXED WITH
4 tablespoons Flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons Corn Starch
12 Fresh Clams, Scrubbed

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Directions:

In a large pot over medium heat melt the butter and brown the chicken. Stir in the vegetables seasonings and parsley, cook for about 8 minutes.

Stir in the canned clams, clam broth and chicken, flour and corn starch mixture.

Increase heat to bring to boiling and boil for 2 minutes. Reduce heat and cook uncovered for 45 minutes.

Ten minutes prior to serving, place the fresh clams on top of the chowder and cover the pot. When the clams open, the chowder is ready to be served.

This recipe from CDKitchen for Cleveland Clam Bake Chowder serves/makes 6

Recipe ID: 76587

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