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This recipe for SOUP- CLAM CHOWDER, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, January 15, 2009


4 stalks celery chopped small
2 large onions chopped small
4 carrots diced small
4 large potatoes diced small
4 TBL minced fresh garlic
1 cube butter
1 large can clams about a quart
1 large can clam juice about a quart
1/2 gallon whole milk
1 quart cream or half and half
1/4 cup clam base*
2 TBL Italian seasoning or Thyme or mix of both.
Tabasco, salt and pepper to taste

roux. to thicken at the end.
2 cubes butter
1/2 cup flour
*clam base comes in a jar and is a concentrated paste that makes bouillon. Use chicken if you can't find clam base. This is very salty, so taste at the end before you salt, you may not want any additional salt.

Saute Vegetables in butter until onions and celery are limp, add garlic, saute a few minutes more. Add the seasoning, but no salt. Clam juice, and juice from the clams, reserving the clams for later, they go in last so they don't get tough. Add the clam base and Simmer until potatoes and carrots are just tender. Add milk,Tabasco and cream, bring to a simmer and add the Clams and roux a little at a time stirring and simmering to desired thickness. Simmer roux for a few more minutes to make sure there are no lumps. Adjust seasoning, thicken with more roux or thin with milk. Getting the right thickness may take a while, you may want to make more roux. If you are out of butter after the first roux, a slurry of flour and milk will thicken it too.
Roux (rue) Melt butter, stir in flour, stir until flour is dissolved about 2 minutes .




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