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9.11.2010

Market Street Clam Chowder!

1 cup of potatoes, diced 1/2 inch
1 cup of celery, diced 1/2 inch
1 cup of onions, diced 1/2 inch
1 cup of green pepper, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1 1/2 teaspoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice (drain from can)
3/4 cup butter, melted
1 cup flour
2 quarts half and half
Method:


In a large saucepan, combine all ingredients except butter, flour, and half and half. Simmer until potatoes are throughly cooked.
In the meantime, combine melted butter and flour in a baking dish and bake at 325 degrees for 30- minutes, (to eliminate raw flour flavor and to stablize chowder) Stif the butter flour mixture, into the chowder and cook, stirring frequently until thick. The mixture should be nearly the consistency of cookie dough.

Remove chowder from heat. Stir in half and half and blend well. Heat to serving temperature, stirring occasionally.

Serve!

I found this on KSL! I thought since the weather is starting to change this would be a great time to make it. It is so yummy! Enjoy!

1 comments:

Leisa

Loved it! It's the best clam chowder I've ever had. I definitely love the idea of cooking the flour with the butter. No fish taste at all.