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New England-Style Clam Chowder

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

3/4 pound diced bacon
1 1/2 pounds thinly sliced celery
1 1/2 pounds chopped onions
2 1/2 pounds canned minced clams
6 cups bottled clam juice
5 1/2 pounds canned cream-style corn
12 cups frozen O’Brien-style hash brown potatoes
9 cups Pearl Original Organic Soymilk
1 1/2 teaspoons salt
1 1/2 cups minced parsley

directions

In large pot over medium-low heat, cook bacon until crisp. Remove with slotted spoon and reserve, leaving drippings in pot. Add celery and onions to drippings; sauté over medium heat 5 minutes or until onions are translucent.

Drain clams, reserving liquid. Add reserved liquid, clam juice, corn, potatoes, soymilk and salt to pot. Bring to a boil; reduce heat and simmer about 5 minutes or until potatoes are tender. Stir in clams, reserved bacon and parsley.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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