Shelly's Recipe

New England Clam Chowder

Category: Chowders

Yield: 12 servings

1 tablespoon vegetable oil
1 onion, chopped
1/2 bunch celery, chopped
4 bay leaves
1 tablespoon freshly ground black pepper
1 quart chopped clams
2 pounds red potatoes, cut into medium dice
1/2 liter white wine
1/4 cup chopped fresh parsley

1/4 cup clam base:
1 can (6.5 ounce size) clams
1 tablespoon salt
2 tablespoons lemon juice
Simply puree the contents of a can of clams
with salt and lemon juice. (Makes 1 cup)

1 quart heavy cream
1 quart milk
1 cup (2 sticks) unsalted butter, cut into cubes
3 cups all-purpose flour
Table salt
Oyster crackers, for serving

Heat the oil in a medium saucepan and saute the onions, celery, bay leaves and black pepper until translucent. Add the clams and mix to combine.

Add the potatoes, wine, parsley, clam base and a quart of water to the pan and cook until the potatoes are tender.
Add the cream and milk and bring to a boil, about 10 minutes.

Meanwhile, make the roux: Melt the butter in a heavy-bottomed medium saucepan. Add the flour and cook, whisking continuously to prevent burning, until the mixture is pale golden with a nutty aroma, about 7 minutes.

Whisk the roux into the soup and bring to a boil. Add salt to taste. Serve the clam chowder with oyster crackers.