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Anchorage Restaurant New England Clam Chowder
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- #116209
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup diced onion
1/2 cup diced celery
2 large potatoes, peeled and diced
1 quart clam juice
white pepper to taste
1 pinch dried thyme
1 bay leaf
4 thick slices bacon, diced
1/2 cup butter
1/2 cup flour
8 ounces chopped clams (undrained)
chopped green onions for garnish
directions
Simmer onions, celery and potatoes in clam juice 15 minutes or until potatoes are almost done. Add pepper, thyme and bay leaf.
Meanwhile, make roux by frying bacon in butter until almost crisp; add flour and cook 2 minutes. Add roux to soup to thicken and simmer 10 minutes. Add clams and bring to boil. Remove from heat. Remove bay leaf and garnish with chopped green onions.
NOTE: Do not boil for a prolonged period of time as the clams will become tough.
added by
sassyrecipes
nutrition data
357 calories, 24 grams fat, 20 grams carbohydrates, 10 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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