Recipe courtesy of Santa Barbara Shellfish Company
Show: $40 a Day
Save Recipe Print
Santa Barbara Clam Chowder
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr
Prep:
15 min
Cook:
45 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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Clam Chowder

Recipe courtesy of Wolfgang Puck

Oyster House Clam Chowder

Recipe courtesy of Union Oyster House

Five Clam Chowder with Blissful Mash

Recipe courtesy of Todd English

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories