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    Clam Chowder

    Got this from a restaurant in Boston, great recipe, very rich and very fattening


    List of Ingredients


    • 2 Tablespoons of Salt Butter
    • 2 Tablespoons of Bacon Fat
    • 1 Bermuda Onion, Finely Chopped
    • 24 Fresh Shelled Chowder Clams Chopped
    • 2 Cups of Clam Juice, Fresh of Canned
    • 1 Tablespoon of Salt
    • 1/2 Teaspoon of White Pepper
    • 1/2 Teaspoon of Dill Weed
    • 2 Bay leaves
    • 2 Idaho Type Potatoes, Peeled and cut into small dice
    • 2 Cups light Cream
    • 4 Tablespoons Sweet Butter
    • 4 Tablespoons All Purpose Flour


    Instructions


    1. Combine Salt Butter, Bacon Fat and Onions, Salt, White Pepper and Dillweed and saute over low heat until Onions are tender. Do not brown Onions
    2. Add bayleaves, potatoes, clam juice and bring to a boil
    3. Cook until potatoes are tender, then add clams.
    4. Combine flour and sweet butter to make a roux
    5. Add roux to boiling mixture and cook for 1 minute after thickening
    6. Stir evenly and constantly
    7. Add light cream and mix utnil hot
    8. Add salt an pepper to taste
 

 

 

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