bernie’s new england clam chowder
yields approximately 1 gallon
- 1/4 lb butter
- 2 lbs onion diced ½”
- 1/2 bunch celery diced ½”
- 1 t oregano
- 1/4 t thyme
- 1/4 t basil
- 1 clove garlic minced
- 3 qts water & 1/2 lb minors clam base (you could substitute 3 qts of our fish stock, but you won’t get the clam flavor)
- 2 lbs idaho potatoes peeled, diced ¾”
- 2 lb chopped clams
- 1 pint half & half
- chopped parsley- garnish
for the roux:
- 1/2 lb butter
- 1 1/4 c flour
melt ¼ lb butter in heavy soup pot, add items 2 – 7 and sauté until soft. add water, base, (or stock) potatoes & clams. stir well and bring to a boil, boil 5 min. meanwhile, make roux: melt butter in sauce pan, add flour and cook, stirring often, about 6 min. add roux to boiling soup, stirring constantly. cook 5 min., stirring often. soup should be nicely thickened. turn off heat. let rest 5 min. add half & half, stir well. garnish with chopped parsley.
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it seem slike if i add the clams at the same time as the raw potaotes they will be tough by the time the chowder is done. ok to add clams when adding roux?
hi nella,
we get fresh chopped clams from ma that are quahogs or sea clams that would normally be very tough, however, the food processor method they use to chop them tenderizes them. also, the longer they cook the more tender they get, so not a good idea to put them in with the roux. hope that helps.