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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Glenn Snyder's Clam Chowder Recipe

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This recipe for Glenn Snyder's Clam Chowder is from Tony and Linda's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 dozen littleneck clams
4 cups white potatoes, peeled and cubed
2 cups celery, diced
2 cups sweet onion, peeled and diced
1 1/2 cups butter
1 1/2 cups flour
2 cans commercial clam juice
4 cups half & half
4 cups light cream
Directions:
Directions:
Steam clams and save clam juice. Boil potatoes, celery and onions in reserved clam juice (the clam-flavored water that is left after steaming the clams). to which you have added enough water to cover the vegetables. Boil until potatoes are soft. Make a roux using butter, flour and 2 cans of clam juice, stirring constantly over medium heat until roux is thickened and smooth. Add cooked vegetables and clam broth to hot roux, stirring frequently. Add clams, half and half and cream. Heat until mixture is well-blended and hot. DO NOT BOIL.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
From the infamous Snyders 'Souper Bowl" party. Glenn makes this by himself. Cathy always makes Brunswick Stew. It's a competition.

 

 

 

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