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Recipe courtesy of Linda Zeidler
New England Clam Chowder
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 20 min
- Cook: 1 hr 20 min
- Yield: 10 to 12 servings
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- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 20 min
- Cook: 1 hr 20 min
- Yield: 10 to 12 servings
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.
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