New England Clam Chowder
Source of Recipe
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List of Ingredients
2/3 C Butter, melted
1/3 C Margarine, melted
1 C All-purpose flour
1/2 C Bacon ends and pieces
2½ C Onion, diced in-1/2 inch square
2½ C Celery, diced-1/2 inch square
4 C Clam juice
1½ C Potatoes, diced-1/2 inch square
3 cans baby clams (10 oz.)
1½ C Hot milk
2½ C Hot heavy creamRecipe
In a small saucepan melt butter and margarine over low heat. While stirring constantly, incorporate flour into oil mixture, making a roux. Cook for 4 minutes on medium heat; do not let roux brown. Remove from heat.
In soup pot, over medium heat, cook bacon until lightly browned. Add onion and celery and cook slowly until they are soft, but not brown. Add clam juice and bring to a boil.
(optional: garnish with parsley & shredded cheese)
Using a whisk, slowly stir in the roux by adding small amounts of roux to the boiling soup. Bring to a boil, stirring constantly to make sure the liquid has no flour lumps; boil for 10 minutes.
In a micro-wave able container cover diced potatoes with water and place in a microwave oven on high for 4 minutes, until potatoes are soft. Strain off liquid. Add potatoes to soup.
Add clams, milk and cream. Heat gently, but do not boil. Season to taste with salt and white pepper.
If a thicker chowder is desired, add 1/4 cup more flour.
Serves 16 (1 cup servings) Serve with crusty rolls.
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