New England Clam Chowder

Total Time:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 3/4 ounce salad oil
  • 1/2 teaspoon chopped garlic
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 3/4 gallon clam stock or juice
  • 3 large peeled and diced potatoes
  • Roux (3/4 pound butter and 1 1/2 cups flour)
  • 2 cups drained, chopped clams
Directions

In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock and bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, reduce heat and simmer for one hour.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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