Cajun clam chowder from Grandbaby Cakes by Jocelyn Delk Adams

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Notes about this recipe

  • anya_sf on January 24, 2021

    Very tasty. I used more vegetables - 1 small onion, 1 green pepper, 2 celery stalks - half the hot sauce (Crystal), no cayenne. There are a couple of errors in the recipe instructions which hopefully will get corrected: 1) both steps 5 and 6 say to add the hot sauce, creole seasoning, and cayenne (I added them in step 5); 2) instructions say to cook with cover on 10-15 minutes, then 10 more minutes - presumably with cover off? I assumed so. I didn't add the remaining 3 Tbsp butter to the chowder, but opted to add some evaporated milk at the end to make it creamier and thinner. This only serves 8 as a first course; as a main, more like 3-4.

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