New England Clam Chowder (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 10 |
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Ingredients:
3/4 ounce salad oil |
1/2 teaspoon chopped garlic |
1 cup diced celery |
1 cup diced carrots |
1 cup diced onions |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1 teaspoon thyme |
1/2 teaspoon salt |
3/4 gallon clam stock or juice |
3 large peeled and diced potatoes |
roux (3/4 pound butter and 1 1/2 cups flour) |
2 cups drained, chopped clams |
Directions:
1. In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock and bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, reduce heat and simmer for one hour.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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