Hobee Restaurant Boston Clam Chowder |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This recipe is from another site that states it is originally from the book, Food Festivals Of Southern California-Travelers Guide and Cookbook , by Bob Carter Ingredients:
2 bunches celery, chopped |
1 1/2 lbs onions, chopped |
6 lbs red potatoes, diced |
6 (32 ounce) cans minced clams with juice |
3 tablespoons thyme, dried |
1 tablespoon oregano, dried |
2 tablespoons basil, dried |
1 cup fish bouillon cube |
2 tablespoons white pepper |
3 lbs butter |
6 cups flour |
6 garlic cloves, chopped |
1 gallon 2% low-fat milk |
Directions:
1. Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
2. Melt butter and add flour and garlic. Stir constantly until slightly brown.
3. Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
4. Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.
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