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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By Dwane
on December 18, 2010
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3/4 lbs of butter, 1 1/2 cup of flour?, ruins 25 dollars you already put in the pot,, I should have known better,, they warned me, this was not tested, taken from a larger batch they made,, well they forgot to reduce the roux,, all you taste is flour, and if you throw a spoon full against the wall, it sticks :(
By citrusflower789...
brockton, MA
on April 11, 2009
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I'm Boston born and raised and this isn't New England Clam Chowder. It might still be good chowder but it's not our style.
Wasn't this from an episode in the mid west anyway???
By max4488
San Mateo, CA
on March 26, 2009
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It's not supposed to have cream or half and half. It was still rich though from the butter. I used to love a non-dairy chowder at a seafood resturant, taste just like their AWARD winning chowder. Give this a shot.
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