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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an award winning recipe that has been passed through 3 generations in my family. This also has won 3 years in a row at the chowder cook off, held every year in Rockport TX. I love this recipe! Ingredients:
2 lbs russet potatoes, peeled and diced 1/2-inch |
2 lbs yellow onions, diced |
4 cups celery, sliced 1/4-inch |
3 garlic cloves, crushed |
8 ounces bacon, sliced |
1 ounce olive oil |
2 (8 ounce) bottles clam juice |
2 (8 ounce) cans chopped ocean clams |
1/2 teaspoon thyme |
1/2 teaspoon white pepper |
1/2 teaspoon black pepper |
1/4 teaspoon kosher salt |
1 teaspoon tabasco sauce |
2 bay leaves |
4 cups heavy cream |
Directions:
1. For the Roux:.
2. Melt 1/2 lb. butter in a sauce pan and whisk in 7 oz. white flour. Over very low heat cook mixture for 10 minutes, stirring often.
3. In a large stock pot over medium-high heat add the olive oil and bacon and cook until the bacon is almost done. Add the
4. onions and celery and cook until the onions are translucent. Add the garlic and cook for 3 more minutes. Pour in the clam juice
5. and bring to a boil. Add the potatoes and cook until 3/4’s done, cooked, but not real soft. Now add the clams and seasonings
6. and bring back to a boil. Slowly pour in the roux while whisking with a wire whisk, continue whisking until all the lumps
7. disappear. Taste, and adjust seasonings. Add the heavy cream and whisk thoroughly to incorporate. Ladle into large bowls and
8. enjoy.
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