Clam Chowder Recipe

March 3, 2021  Online Recipe Guide Avatar

14 oz. minced clams, drained
1 cup clam stock(mix: 1 Tablespoon clam base to 1 cup water)
2 Tablespoons butter or margarine
1/2 cup finely diced celery
1/4 cup thinly sliced scallions
1/4 cup minced onion
1/4 cup finely chopped green pepper
3 Tablespoons flour
1 3/4 cups milk
1 can evaporated milk
1/2 cup finely diced potato
1/2 teaspoon sea salt
1/8 teaspoon thyme
3 drops Tabasco sauce
1/8 teaspoon white pepper
1/2 teaspoon Worcestershire sauce
finely chopped fresh parsley

Melt butter over low heat in a heavy 3-quart saucepan. Add celery, scallions, onion, and green pepper. Cook 6 to 8 minutes until partially tender. stirring occasionally. Blend flour into the vegetable-butter mixture and heat until bubbly. Gradually add milk and cream, stirring constantly. Add in potato, clam stock, and minced clams. Bring to a boil and reduce to a simmer and let cook 25 minutes, stirring frequently. Stir in salt, thyme, Worcestershire sauce and Tabasco sauce and continue to let simmer another 10 minutes. Garnish with parsley before serving.


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