Dale's New England Clam Chowder Recipe - (4.5/5)

Name: Dale's New England Clam Chowder Recipe - (4.5/5)
Ingredients: 1 (50-ounce) can cream of mushroom soup (place Sherry in can plus balance of water or juice from clams for a different flavor); 1 (24-ounce) can cream of mushroom soup plus can of water or juice of clams with balance of water to fill can; 2 cups Sherry or your favorite white wine, or to taste; 1/4 cup extra virgin olive oil; 2 tablespoons Knorr chicken flavor bouillon granules; 2 pounds crispy bacon, crumbled; 2 pounds red potatoes, diced; 2 pounds red onions, diced; 2 full heads celery, diced; 5 tablespoons garlic, minced, or more to taste; Drippings from the bacon; 2 (28-ounce) cans polar clams, drained (save juice if using); Pepper, to taste; 1/2 gallon La Victoria Salsa, or your choice

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This creamy and delicious New England Clam Chowder is perfect for big gatherings like Easter, Thanks Giving or Christmas. It yields 10 to 11 quarts but is easily halved....

Keywords

Dale's New England Clam Chowder
recipe
clam
Courses
Main Ingredients
shellfish
Stew
and Chili

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Ingredients

1 (50-ounce) can cream of mushroom soup (place Sherry in can plus balance of water or juice from clams for a different flavor)
1 (24-ounce) can cream of mushroom soup plus can of water or juice of clams with balance of water to fill can
2 cups Sherry or your favorite white wine, or to taste
1/4 cup extra virgin olive oil
2 tablespoons Knorr chicken flavor bouillon granules
2 pounds crispy bacon, crumbled
2 pounds red potatoes, diced
2 pounds red onions, diced
2 full heads celery, diced
5 tablespoons garlic, minced, or more to taste
Drippings from the bacon
2 (28-ounce) cans polar clams, drained (save juice if using)
Pepper, to taste
1/2 gallon La Victoria Salsa, or your choice