"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alison Acone
Added: Monday, November 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 small potatoes
1/4 pound butter
1/2 cup chopped onions
1/2 cup chopped celery
1/3 cup chopped leek
2 scallions, chopped
2/3 cup flour
four 8-oz bottles clam juice
4 cups half and half
1 cup dry white wine
2 pounds fresh clam meat
1 tsp. dried tarragon
1/2 tsp. dried thyme
salt and freshly ground black pepper, to taste
chopped fresh parsley or dill for garnish

Directions:
Directions:
Boil potatoes, cool, peel, dice and set aside. Melt butter in a large pot over medium-high heat. Stirring constantly, saute chopped onion, celery, leek and scallions 3-4 minutes until vegetables soften. Add flour and cook, stirring, 2 minutes longer, watching to see that the roux does not brown.

Reduce heat. Stirring constantly, slowly pour in clam juice. Simmer soup base 5-10 minutes. After simmering, stir in the half and half and wine. Chop the clams and add along with potatoes, tarragon and thyme.

Gently simmer, without allowing it to boil, an additional 8-10 minutes. Season with salt and pepper, garnish with herbs if you'd like.

Number Of Servings:
Number Of Servings:
2.5 quarts
Personal Notes:
Personal Notes:
Lori Dilio gave me a fabulous cookbook from Maine, and so it's no wonder that this recipe (which came from the book) is so amazing. Guessin' they know how to do clam chowder out there!

 

 

 

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