Restaurant Size Recipe
6 pounds Potatoes
51 oz. Clam Juice
½ Red Onion, minced
1 Tbs Garlic, minced
½ bunch Celery, chopped
1 stick of Butter
2/3 tsp Onion Powder
2/3 tsp Garlic Powder
¼ tsp Garlic Salt
1/8 tsp Black Pepper
¼ tsp dried Basil
¼ tsp Celery Salt
1 ½ tsp dried Parsley
½ cup Frontier Chicken Broth
(powdered)
1/8 cup of Honey (or more)
40 to 50 oz of Clams
4 cups of heavy Cream |
Peel and chop potatoes. Boil in clam juice until soft.
In a soup pot, melt butter and sauté the onion, garlic, and celery until transparent.
Add sautéed vegetables to the boiled potatoes and clam juice. Add seasonings, broth and honey. Bring to a simmer, for about 10 minutes, and then turn on lowest heat. Add clams and heavy cream. Warm after adding cream, but don't boil.
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