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Creamy Clam Chowder

Source of Recipe

by Shanny, from Dan/Shani, adapted from Market Street Clam Chowder


Recipe Link: messageboards.ivillage.com/n/mb/outline.asp?webtag=iv-fdcooking&tid=6894.1

List of Ingredients

1 cup diced potatoes
1 cup diced celery
1 cup diced onion
1 cup diced green pepper
1 cup sliced leeks
1 cup chopped clams
1 tsp. black pepper
1½ tbsp. salt
3/4 tbsp. whole thyme
6 medium bay leaves
3/4 tsp. tabasco sauce
3/4 cup sherry
2 cups water
3/4 cup clam juice
3/4 cup melted butter
1 cup flour
2 quarts half & half
1 cup corn (optional)


Recipe

Combine melted butter and flour in ovenproof container and bake at 325° for 45 minutes. In a large soup kettle combine remaining ingredients except for half & half (if using canned clams you could hold them out also; clams get tough if they’re cooked too much). Simmer until potatoes are tender.

Remove bay leaves and stir butter/flour mixture into chowder until thickened - mixture will be slightly less thick than cookie dough. Remove from heat and stir in half & half (as well as clams, if you’re using the canned kind). Warm to serving temperature but do not allow to boil or it might curdle.

(Note - flour may be browned on top of the stove to avoid heating the oven. Combine flour and butter in a small skillet over medium to medium-high heat, stirring constantly until it browns to a nice golden color. It takes about 10 minutes this way.)