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Anchorage Restaurant New England Clam Chowder
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Serves/Makes: 6
Ready in: 30-60 minutes
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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