Campana Family Soup – Clam Chowder

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Campana Family Soup - Clam Chowder
Serves 6. Italian/New England style Clam Chowder.
  1. Melt butter over low heat in a heavy 3-quart saucepan. Add celery, scallions, onion, and green pepper. Cook 6 to 8 minutes until partially tender. stirring occasionally. Blend flour into the vegetable-butter mixture and heat until bubbly. Gradually add milk and cream, stirring constantly. Add in potato, clam stock, and minced clams. Bring to a boil and reduce to a simmer and let cook 25 minutes, stirring frequently. Stir in salt, thyme, Worcestershire sauce and Campana’s Habanero or Jalapeño Italian Hot Sauce and continue to let simmer another 10 minutes. Garnish with parsley before serving.