Jersey Devil Clam Chowder

From the place where the worlds best clams come from comes the best clam chowder recipe. This South Jersey favorite combines the tradition of New England clam chowder with some extra spices that heat it up straight from the Jersey Devil!

Ingredients:

• 51 Ounces of canned clams
• 4 cups of finely chopped onions
• 8 cups of finely diced potatoes
• 3 Cups of unsalted butter
• 3 Cups of flour
• 12 Cups of warmed half and half
• 3 Teaspoons of salt or to taste
• 1 Teaspoon of pepper or to taste
• 1 1/2 Teaspoons of sugar
• Jersey Devil Seasoning (Click for the Recipe) to taste

Directions:

1. Open canned clams and drain the juice into a large saucepan. Set the juice aside.
2. Add the onions and potatoes and cook covered until potatoes are tender – about 30 minutes
3. In a large stock pot or sauce pot melt the butter over medium heat.
4. Stir in the flour until it becomes a roux and is golden.
5. Slowly add half and half and whisk it.
6. Cook it while whisking for 5 minutes until smooth and thick.
7. Add the contents of the saucepan, clams, Jersey Devil Seasoning, salt, pepper, and sugar.
8. Stir well and add seasonings to adjust the seasonings to taste.
9. Serve and use the Jersey Devil Seasoning as a garnish.

Recipe is designed to make a batch to share and freeze. For smaller quantities divide all ingredients by 4.

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