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Epcot Food and Wine Festival Recipe: Clam Chowder from the Hops & Barley Marketplace Booth

We have another delicious dish for you today from the 2013 Epcot Food and Wine Festival! It’s time for some CHOWDAH!!!

One of our favorite creamy soups is featured at the Hops & Barley Marketplace Booth in Epcot’s America Pavilion. Traditional New England Clam Chowder, with its creamy, potato-based goodness, is the perfect meal for sweater weather.

Hops & Barley Booth

And since sweaters probably aren’t what you’ll be wearing if you have this dish at Walt Disney World, we’re giving you the recipe today so you can make it once you get home!

New England Clam Chowder

And don’t forget — today’s the LAST DAY to enter our Epcot Food and Wine Festival Cook Book Package contest! All you have to do is subscribe to the DFB Newsletter and you’re entered to win a 2012 and 2013 Epcot International Food and Wine Festival Cook Book package! Click here to enter!

New England Clam Chowder

Makes Approximately 8 Cups

Ingredients:
1/2 cup (1 stick) butter
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 large onion, finely chopped
3 stalks celery, finely chopped
2 cups clam broth
3 medium-sized red potatoes, cut into 1/2-inch dice (about 3 cups)
2 (6 1/2-ounce) cans chopped clams, liquid reserved
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
4 drops Tabasco sauce, or to taste
2 cups half-and-half

Instructions:
1. Melt the butter over medium heat in a 2-quart saucepan. Add the flour and cook, stirring constantly, for 3 minutes. Remove the saucepan from the heat and set aside.

2. Heat the oil over medium heat until hot but not smoking in a 4- to 5-quart Dutch oven. Add the onion and celery and cook, stirring, until the onion is softened, about 5 minutes.

3. Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.

4. Add the half-and-half and bring to a low boil over medium-high heat. Slowly add the butter and flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer the soup for 10 minutes, stirring occasionally.

Want More Details About the 2013 Epcot Food and Wine Festival?

We work hard to keep you in the know about everything Food and Wine Festival related! Be sure to join our Disney Food Blog Newsletter for the latest information and details. And keep an eye on our 2013 Epcot Food and Wine Festival Page for updates.

News! The DFB Guide to the 2013 Epcot Food & Wine Festival e-Book is now available!

This 190+-page e-Book has everything you need to know — including full-color photos and expert tips — for making your visit to the 2013 Epcot Food and Wine Festival the best Disney trip, yet! We’ve compiled all of our best advice so that you save money, save time, and have a blast.

Use code CHEFS at check-out for a $3 discount!

Is this recipe for New England Clam Chowder enticing you into the kitchen to make some? Tell us about it below in comments!

(Recipe Courtesy Disney.)

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One Comment

  1. Essie says:

    We love clam chowder and usually make our own recipe with a clear buttery broth, but I’m certainly going to try this recipe, also, as we enjoy the New England version as well. Thanks.

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