Chef Will Leroux's Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup(s) butter |
1/2 onion, diced |
1 teaspoon(s) minced garlic |
2 stalk(s) celery, diced |
1 teaspoon(s) dried thyme |
1/2 cup(s) flour |
8 can(s) 6.5 oz clams, with juice |
2 cup(s) cooked diced potatoes |
1 quart(s) half-and-half |
3 strip(s) bacon, cooked and diced |
1 teaspoon(s) salt |
1 teaspoon(s) black pepper |
3 dash(es) tobasco sauce |
Directions:
1. Melt butter. Add onion, garlic, celery and thyme. Saute until onions are transparent. Add flour; cook, stirring, 5 minutes
2. Add clams and clam juice. Cook over medium-low heat 20 to 30 minutes (do not boil).
3. Add potatoes and half and half; heat on low. Do not boil or cream may break.
4. Stir in bacon, salt, pepper and Tabasco. Makes 2 quarts.
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