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www.RecipeFaire.com Presents:
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Clam Chowder
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by:
Johnny Davis
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Clam Chowder Recipe combines minced clams with onions, celery, carrots, potatoes, clam juice, butter, flour, half-and-half cream, chicken broth, thyme and ground pepper to create a wonderfully delicious clam chowder.
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INGREDIENTS
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3 (6.5oz) cans minced clams
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1 cup minced onion
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1 cup diced celery
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2 cups cubed potatoes (or as much as you want)
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1 cup diced carrots
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2 bottles clam juice, 8 - 10oz each
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3/4 cups butter
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3/4 cup all-purpose flour
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1 quart half-and-half cream
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1 quart chicken broth/stock
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1 1/2 teaspoons salt
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1/2 teaspoon thyme (dried ground)
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1 tomato, diced (optional)
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ground pepper to taste
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DIRECTIONS
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1:
Place onions, celery, carrots, and potatoes in large pot. Add juice from clams and enough clam juice to cover. Bring to boil, reduce heat and simmer until carrots and potatoes are tender. Add remaining clam juice.
Add tomatoes and simmer for 5 minutes. Remove from heat. Set aside.
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2:
In a large, heavy saucepan or skillet (old castiron skillet works great), melt the butter over medium heat, do not brown.
Gradually add flour and whisk until butter/flour mixture is smooth, do not brown.
Gradually add and whisk in cream. (the flour/butter mixture will start to get very thick, just keep adding cream and whisking - it will gradually start to resemble a thick white gravy.)
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3:
Once cream if fully incorporated, pour into pot with vegetables. Add chicken stock. Put pot on medium heat to heat through, stirring occasionally - do not boil. Add clams. When clams are heated through, about 2 minutes, add salt and pepper. Serve.
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4:
Freezes well.
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