3 8 oz bottles of clam juice
1 pound russet potatoes, peeled and diced
3 Tbsp of butter
2 cups onions, chopped
1 Ā¼ cups celery, chopped w/ leaves
Ā½ cup of parsley, chopped
2 garlic cloves, minced
1 bay leaf
Ā¼ cup flour
6 6 Ā½ oz cans chopped clams, drained w/ juice reserved
1 Ā¼ cup heavy cream
Salt, pepper & hot sauce to taste
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
Melt butter in heavy large pot over medium heat. Add onions, celery, parsley, garlic and bay leaf and sautƩ until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams,& cream. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt, pepper & hot sauce
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