Recipe

New England Clam Chowder Recipe

Add Step-by-Step Photos	Ravenseyes / All my dishes 2 years ago This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder Prep:20m Cook:90m Servings:8	Ravenseyes
	rich smooth

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Ingredients

6 dozen clams steamed

1 cup diced onion

6 - 8 cups diced potatoes

1/2 cup diced celery

3 cloves garlic minced

12 cups of clam liquor

2 - 3 cups fat free half and half

salt and pepper to taste -

flour rue:

3 Tbsps flour

2 Tbsps butter

Directions

In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.

Remove clams from the pot and set aside to cool.

Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).

In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.

Add clam liquor and cook till potatoes are tender.

In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several laddles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.

The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

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Comments

robertg 2 years ago said:
Sounds wonderful,if only we could get fresh clams down here. canned clams are already cooked to rubber.this is simular to what my mother use to make when we lived in Ma. great post..Bob

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