This is a England style clam chowder. It's good for those months with r's.
- 1 cup butter, melted
- 1 cup all-purpose flour
- 0.5 cup bacon ends
- 2.5 cup diced fine onion
- 2.5 cup diced fine celery
- 4 cup clam juice
- 1.5 cup potatoes diced
- 4 cup chopped clams with juice
- 1.5 cup hot milk
- 2.5 cup hot heavy cream
- In a sauce pan, melt the butter over low
heat. Stir constantly and incorporate the flour into the melted butter.
This makes roux. Cook this for 4 minutes on medium heat, stirring all of
the time. Donít let it brown. Remove from heat.
- In soup pot, cook
bacon until lightly browned. Remove bacon and drain on absorbent paper.
Add onion and celery and cook slowly until they are sweated and soft, but
donít let them brown. Add clam juice and bring to a boil.
- With a
whisk, slowly beat the roux into the boiling clam juice. Add the roux a
bit at a time. Bring to a boil, stirring all of the time to make sure no
flour lumps occur. Boil for 10 minutes.
- Put the potatoes into a
microwave container and cover with water. Nuke on high for 4 minutes or
so, until the taters are soft. Drain the liquid, add the potatoes to the
- Add clams, milk and cream. Heat gently, donít let it boil.
Season to taste with salt and pepper.
- Note: If you want a thicker
chowder, add an additional ľ cup of flour. If you want to reduce the
amount of sodium, use homemade chicken stock for three cups of clam juice.
Use just one cup of clam juice.
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