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New England Clam Chowder Recipe




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Yield:

1 gallon

Ingredients

  1. 1/2 lb onion, diced
  2. 1/2 lb celery, diced
  3. 12 oz red potatoes, large diced
  4. 2 cans chopped clams and juice
  5. 32 oz half & half
  6. 32 oz clam juice
  7. 1 tsp thyme
  8. 1/2 tsp basil
  9. To Taste - white pepper
  10. 4 drops Tabasco
  11. 1 oz bacon grease (or oil)
  12. 1/4 lb butter
  13. 1/4 lb flour

Directions

  1. Melt butter, blend in flour to make roux.
  2. In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
  3. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
  4. Bring to simmer over medium heat, for 5 - 10 minutes.
  5. Add half & half, increase heat until it comes to a slow boil.
  6. Add roux slowly, mixing well. Keep mixing until well incorporated.
  7. Reduce heat - simmer for 15 minutes.

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