Recipe courtesy of Santa Barbara Shellfish Company
Show: $40 a Day
Santa Barbara Clam Chowder
Total:
1 hr
Active:
15 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

In a small pot, melt the butter over medium-low heat. Once the butter is melted, slowly mix in the flour until you have a thick consistency. Set aside and keep warm until ready to use. This is the roux.

In a 3-gallon stock pot, melt 4 tablespoons of butter. Once the butter is melted, add the garlic, celery, and onions along with the bay leaves, salt, and white pepper. Cook the mixture until it is lightly browned, stirring it occasionally. Add the clam juice, stir, and let it cook until it is moderately warm. Then add the potatoes and bring the chowder to a boil, stirring it occasionally. Once the soup is boiling add the chopped clams, bacon, cream, and thyme. Stir the soup and let it cook until hot, do not bring it to a boil. Remove the soup from the heat and slowly stir in the roux until the desired consistency is reached.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Clam and Bacon Soup

Recipe courtesy of Food Network Kitchen

Paella of Santa Barbara

Recipe courtesy of Pilar Sanchez

Santa Barbara Shrimp with Mustard

Recipe courtesy of Wolfgang Puck

Santa Barbara Rancho Sunset Margarita

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking