Perhaps the best testimony to a clam chowder recipe is whether there are any leftovers.
This one can't rightly claim to be either a true New
England or Manhattan clam chowder, but it's thick and hearty comfort food and there's never a drop left.
1 1/2 lbs. spicy bulk pork sausage (Jimmy Dean's Hot Sausage is excellent)
2 medium onions
3 medium potatoes
3 tomatoes or 1 large can (14 oz.) cut tomatoes with juice
4 (6 1/2-ounce) cans chopped clams, with juice
Salt and pepper to taste
Brown the sausage in a large pot. Do not drain it unless you absolutely must.
Chop the potatoes, onions, and tomatoes, not too small, and add them to the pot.
Stir in the clams and juice. (Add a little water or broth if you feel there's not enough liquid.) Bring to a boil and immediately reduce the heat, cover, and simmer for about 20 minutes or until the potatoes are just tender.
Taste and add a little salt and pepper, if necessary.
Serve hot in mugs or bowls with warm sourdough bread. Makes 8-12 servings.
If you purchase ground pork that is not spiced you will need to season the chowder yourself. Start with 3 teaspoons salt and 1 teaspoon each of ground black pepper, sage, thyme and marjoram. For spicy clam chowder add 2 teaspoons cayenne and crushed red pepper, or to taste.
8 pounds ground pork or Jimmy Dean's Hot Pork Sausage
3 (51-ounce) cans chopped sea clams (warehouse store)
6 pounds potatoes, peeled and chunky-chopped
6 pounds tomatoes, chopped, or 1 (102-ounce, #10) can diced tomatoes
4 pounds onions, peeled and chopped
Brown the sausage and add seasonings if the pork is unseasoned. Divide evenly into however many pots you will need. Divide the remaining ingredients, including juices, among the soup pots. Bring to a boil, reduce the heat and simmer until the potatoes are tender. Taste the cooked chowder and adjust the seasonings as necessary.
This recipe will serve 50 as an entree, more served as a side in cups or mugs. Served with French bread, you will need 4 to 6 18" loaves, depending on whether the chowder is entree or side.