Chuck's Clam Chowder
recipe at a glance
ready in: 1-2 hrs
2 celery stalks, cut lengthwise, sliced on angle
2 medium onions, peeled and chopped
2 tablespoons butter
1 quart chicken stock
black pepper, add to taste
1/2 teaspoon thyme
1 1/2 pound potatoes, diced, skin left on
9 tablespoons butter
1/2 cup flour
1 quart half and half
1 quart whole clams, course chopped
2 cans (6 oz size) clams, minced
1/4 cup sherry
1/4 cup fresh parsley, chopped, for garnish
Sauté celery and onions in 2 Tbsp of butter for 10 minutes until opaque. Add to chicken stock in large saucepan. Add the juice only from the clams, reserving the meat.
Bring mixture to a low simmer; add pepper and thyme. Add the potatoes and simmer until cooked but still firm. While the potatoes are cooking in the soup, warm the half-and-half.
Make a roux with the 9 Tbsp butter and 1/2 cup flour; when cooked, add to the half-and-half off heat. Stir until well blended; return to the heat and stir until smooth and thickened. Set aside.
When the potatoes are just tender, add the clam meat, cook for 2 minutes then add the half-and-half sauce. Simmer for 8 minutes then add the sherry. Simmer for 2 minutes more, garnish with parsley and serve.
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