Recipe

New England Clam Chowder Recipe


New England Clam Chowder Recipe
This one is from the Beach Club at Disney. Hope you enjoy it! As always the serving size is a guess as the recipe didn't state it. You also can half or quarter the recipe to make a smaller amount.

Leigh561

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Ingredients
  • 1/2 lb onion, diced
  • 1/2 lb celery, diced
  • 12 oz red potatoes, large diced
  • 2 cans chopped clams and juice
  • 32 oz half & half
  • 32 oz clam juice
  • 1 tsp thyme
  • 1/2 tsp basil
  • To Taste - white pepper
  • 4 drops Tabasco
  • 1 oz bacon grease (or oil)
  • 1/2 lb roux
  • Roux:
  • 1/4 lb butter
  • 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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Comments


Oh my... this is not tomato based, but it sure sounds good. Thanks Leigh!


Leigh, this sounds fantastic, I love the cream base and using bacon grease! Yumm I want to make this one soon with sourdough french bread! I save my bacon grease for fried potatoes etc.. now this!


OMG shirly... the food police will be coming by to pick you up! Bacon grease! LOL.... I do the same.. I have started cutting it with canola or olive oil as I get a major guilt trip!


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