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RECIPE #4425-NEW ENGLAND CLAM CHOWDER, Thurs., January 28, 2010

RECIPE #4425-NEW ENGLAND CLAM CHOWDER, Thurs., January 28, 2010

CREATED Jan 28, 2010

JAMIE PROTICH / MAD PLATTER RESTAURANT

2 Cups Diced Onion

2 Cups Diced Celery

1/2 lb. Butter

1/2 lb. Diced Bacon

1 Cup All Purpose Flour

1 Quart Clam Juice

1 Quart Milk

1 Quart Half and Half

1 Quart of Drained Chopped Clams

Salt and Corse Ground Black Pepper to taste

1 Quart Peeled and Diced Potatoes

Dried Thyme to taste

 

DIRECTIONS:

Sauté bacon, onion and celery until onion is translucent. Add butter

to melt: Add flour and stir until butter is incorporated into flour.

Cook over medium heat for 1-2 minutes while stirring. Add clam juice

and stir until it begins to thicken. Stir in milk and heat until the

milk just begins to thicken and then add the half and half. Add salt,

pepper and thyme to taste. Cook over medium to low heat and stir

occasionally for approximately 45 minutes to an hour or until flour

taste dissipates. While cooking blanch diced potatoes until just tender

and add at the end with the chopped clams.