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Clam Chowda

This recipe yields 64 oz of Base to 32 oz Heavy cream (or half & half) pinch of milk (serves about 6 to 8 oz portions)


Clam Chowda
source Chef Trudeau - Assabet After Dark
categories soup, seafood
yield
prep time
total time

INGREDIENTS
  • 1 oz Butter (for home use butter is usually a 4 oz stick)
  • 1 oz Bacon (up to you if you want bacon)
  • 5 oz Roux
  • 1 cup Diced onions
  • ¾ cup Diced celery
  • 1 tsp Dried thyme leaves
  • 2 Dashes of Tabasco sauce (more if you prefer)
  • ¾ cup Diced potato
  • 5 oz Chopped sea clams (separate juice and clams)

    • INSTRUCTIONS
  • 1. Melt butter in skillet.
  • 2. Add bacon and sautee for 3 min. (bacon is an option)
  • 3. Add onions and celery and sautee for 5 min
  • 4. Add thyme leaves and Tabasco sauce.
  • 5. Blanch potatoes for 6 min. in steamer or (boil in pot)
  • 6. Add clam juice to onion and celery mix. Bring to a boil.
  • 7. Break roux up then toss in skillet to thicken with wire whisk/whip.
  • 8. Add clams and shut off heat.
  • 9. Add potatoes and mix. Let sit 15 min.
  • 10. Take base out and put into 2" pan. Place in refrigerator to cool down.
  • [Roux= 5 oz Butter or fat to 5 oz flour]
  • 11. Melt butter.
  • 12. Add flour.
  • 13. Cook for 5 min. stirring evenly for 30 seconds.

    • NOTES
    Roux-This can be made 1 week before, keep at room temp This recipe is for the base only. You can add heavy cream, milk, or half-and-half to finish this off; the thickness of your chowda depends on you. You can prepare your base up to seven days prior to when you want your chowda.

    NUTRITION