Chuck's clam chowder
- Main Ingredient: Various Seafood
- Course: Various soups and stews
- Yield:
Chuck's clam chowder ingredients
- 6 Celery stalks, cut longways
- 2 Onions, medium peeled & chop
- 2 T butter
- 1 qt chicken stock, (berta's)
- Black pepper, ground, add to
- 1⁄2 T thyme, leaves, not ground (u
- 1 1⁄2 lb Potatoes, diced, skin left o
- 9 T butter
- 1⁄2 c flour
- 1 qt Half & half
- 1 qt Whole clams, course chopped
- 2 Cams, canned, gortons, 6 ½
- 1⁄4 c Sherry
- 1⁄4 c parsley, chopped for garnish
Cooking Chuck's clam chowder
1. Sautei celery & onions in 2t of butter for 10 minutes until opaque.
2. Add to chicken stock.
3. Add the juice only from the clams reserving the meat.
4. Bring to a heavy simmer and add pepper and thyme.
5. Add the potatoes skin on and simmer until cooked but still firm.
6. While the potatoes are cooking in the soup, warm the milk.
7. Make a roux with the butter & flour and when cooked, add to the milk off heat.
8. Stiri and return to the heat and stir until thickened.
9. Set aside.
10. When the potatoes are just tender, add the clam meat, cook for 2 minutes then add the milk sauce.
11. Simmeri for 8 minutes then add the sherry.
12. Simmer for 2 minutes more, garnish w/ parsley and serve.
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