You are here: Home » Recipes » Carolina Chowder Carolina Chowder Recipe by Favorite Recipes Press Yield 16 servings A hearty and delicious version of seafood chowder. PrintEmail Ingredients 1 1/2 cups finely chopped onion3/4 cup finely chopped celery1 cup butter1 1/2 cups flour1 -- (32-ounce) can clam juice, heated8 cups milk, scalded1 cup dry cocktail sherry2 teaspoons thyme1 1/2 teaspoons Tabasco sauce -- Salt and pepper to taste24 -- cherrystone clams, steamed, chopped1 pound small shrimp, peeled, deveined1 -- (8-ounce) can crab meat1 pound bay scallops (optional)8 to 10 small red potatoes, chopped, steamed Instructions Saute the onions and celery in the butter in a skillet until translucent. Stir in the flour. Cook for 3 to 5 minutes or until the mixture has the appearance of wet sand, stirring constantly and adding additional butter if needed. Remove from the heat. Add the clam juice, milk and cocktail sherry 1 at a time, whisking constantly until smooth. Return to the heat. Bring to a boil, whisking constantly. Add the thyme, Tabasaco sauce, salt and pepper. Reduce the heat. Simmer until the flour has cooked out of the chowder, skimming the top several times. Add the clams, shrimp, crab meat and bay scallops. Cook until tender. Stir in the potatoes and adjust the seasonings. May add additional milk or hot clam juice if the chowder is too thick. Note: Do not substitute cooking sherry for the dry sherry. May use a combination of hot clam juice and chicken stock. May substitue half-and-half for 1/3 of the milk. Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard (the Junior League of Wilmington, North Carolina, 1998).