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ORIGINAL BOSTON BEANERY® CLAM CHOWDER




Source of Recipe


Boston Beanery Restaurants, Inc


List of Ingredients




3/4 cup Butter (1 1/2 Sticks)
3 Carrots, medium diced
4 cups Onion, medium diced
1 stalk of Celery (not heads), medium diced
3 large Potatoes, peeled and diced
1 & 1/4 Gallons Water
5.75 ounces Clam Base
1 5# Cans Canned Clams, including juice
2 Tsp. White Pepper
2 Whole Bay Leaves
1/2 Tsp. Thyme
1/2 Tsp. Oregano
3 Tbl. Old Bay
1 Tbl. Basil
1 cup Flour

Recipe



In a large pot over medium high heat, sauté vegetables in 1/2 cup butter until tender (about 5 minutes). Add water, clam base, clams and spices. Heat to boiling, stirring occasionally.

In a sauce pan, melt the remaining 1 cup butter. When melted stir in flour until all flour is coated with butter.

Using a wire whip, gradually add some water from the vegetables to the roux in the sauce pan. Then add the sauce pan mixture to the vegetable mixture. Stir until smooth and thickened, about 2 minutes. Serve immediately, or ice bath to cool quickly.
Makes 8 Large Servings