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Norm's Clam Chowder

Time 1 hour
Yields Serves 6 to 8
Norm’s Clam Chowder
1

Cook the onion and celery in the butter over medium heat until tender. Add the flour and stir to mix well, about 1 1/2 minutes. Add the potatoes, milk, reserved clam juice, half the parsley and salt and pepper to taste. Cover, bring to a boil. Simmer until the potatoes are tender, 10 minutes.

2

Add the chopped clams and fish and cook until the fish is tender, 10 minutes. Add the whipping cream. Bring the chowder to a boil, reduce the heat and simmer 10 minutes longer. Adjust seasoning. Add the remaining parsley and stir well.

You’ll need 4 to 5 pounds of clams to get 1 pound of clam meat, or you can substitute 3 (6-ounce) cans minced clams.

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