New England Clam Chowder
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Adapted from Turner Fisheries of Boston Restaurant.
Ingredients:
- 1/2 cup clarified butter
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1/2 tsp ground white pepper
- 1 bay leaf
- 1/4 tsp thyme
- 1/2 cup flour
- 3 - 10 oz bottles clam juice
- 3 cups half and half
- 1 large potato, diced into ¼" pieces
- 1.25 tsp salt
- 2 - 6.5 oz cans chopped clams
Directions:
In a large, heavy bottomed pot over low heat sauté garlic in clarified butter
for 1-2 minutes. Add onions, celery, and spices; sauté until onions are translucent.
Stir in flour. Cook over low heat for 5 minutes, being careful not to brown.
Slowly add clam juice and 1½ cups cream, stirring constantly to avoid lumps.
Bring to a boil, reduce heat and simmer for 10 minutes. Add diced potatoes
and salt. Simmer 20-30 minutes or until potato is just tender. Stir in rest
of half and half. Remove from heat and add chopped clams. Stir, let sit 1
minute. If desired, thin with half and half or milk. Serve hot.
Makes 9 servings
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