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    Home » Recipes » Recipes

    Italian Sausage, Clam and Potato Chowder

    Published: Mar 9, 2017 · Modified: Nov 24, 2020 by Cara Kretz · This post may contain affiliate links · 2 Comments

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    Italian Sausage, Clam and Potato ChowderItalian Sausage, Clam and Potato Chowder highlights the classic pairing of pork and clams in a rich potato chowder for the ultimate comfort food.  I like this type of chowder chunky, savory, & buttery.  The addition of Italian sausage adds a depth of flavor that makes the dish very satisfying. The broth is rich and thickened only with natural starch in the potatoes.

    Italian Sausage, Clam and Potato Chowder

    Its fast and easy to make. Just brown the sausage, onions, and celery in large dutch oven on the stovetop.

    Italian Sausage, Clam and Potato Chowder

    Add canned clams, clam juice, potatoes, chicken stock and milk, bring to a boil, then simmer until the potatoes are tender.

    Italian Sausage, Clam and Potato Chowder

    The final step is to add the heavy cream and adjust seasoning, and simmer another 5 -10 minutes. Serve with Saltine Crackers for a wonderful lunch.

    Italian Sausage, Clam and Potato Chowder

    Italian Sausage, Clam and Potato Chowder
    Print Pin
    5 from 1 vote

    Clam, Italian Sausage and Potato Chowder

    Clam, Italian Sausage and Potato Chowder highlights the classic pairing of pork and clams in a rich potato chowder for the ultimate comfort food. I like this type of chowder chunky, savory, & buttery. The addition of Italian sausage adds a depth of flavor that makes the dish. The broth is rich and thickened only withe natural starch in the potatoes.
    Course Soup
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Author Homemade Italian Cooking with Cara

    Ingredients

    • 1 pound bulk Italian sausage
    • 1 tablespoon butter
    • 1 medium onion diced
    • 4 stalks celery diced
    • 1 ½ teaspoons ground black pepper
    • 1 teaspoon thyme
    • 4 medium Russet potatoes peeled and cubed
    • 3 cups chicken stock
    • 1 cup whole milk
    • 2 6.5 ounce cans chopped clams in juice
    • 1 8 ounce bottle 100% natural clam juice
    • 1 bay leaf
    • 1 cup heavy cream
    • 1 teaspoon Louisiana Hot Sauce optional or to taste

    Instructions

    • Crumble Italian sausage in large dutch oven over medium high heat. Cook until golden brown.
    • Add the butter, onions, & celery and cook until translucent.
    • Add the pepper, thyme, potatoes, chicken stock, milk, canned clams, clam juice and bay leaf. Bring to a boil and then lower to a simmer for 20 minutes or until the potatoes are fork tender.
    • Add the heavy cream, and hot sauce to taste. Simmer for another 5 minutes.
    • Serve immediately with saltine crackers on the side.

     

     

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    Reader Interactions

    Comments

    1. Danielle

      August 19, 2018 at 8:00 pm

      5 stars
      This is so delish! I doubled it - didn’t double cream. Used my own home made seafood broth (from lobster/shrimp/crab shells with asparagus, garlic and onion) but omg will make this again!

      Reply
      • Cara Kretz

        August 20, 2018 at 8:07 am

        Thank you so much for letting me know Danielle! Using your own homemade seafood broth must have take it to a new level. I need to try that next time. Best, Cara

        Reply

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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