New England Clam Chowder Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), finley diced | |
| White of leek | 1/4 Cup (16 tbs), thinly sliced | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Green pepper | 1/4 Cup (16 tbs), minced | |
| Milk | 1 3/4 Cup (16 tbs) | |
| Cream | 1 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Potato | 1/2 Cup (16 tbs), finley diced | |
| Minced | 12 Large, drained | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Thyme | 1/8 Teaspoon | |
| Tabasco | 3 Drop | |
| Few grains white pepper | ||
| Finely chopped parsley | ||
Directions
In a heavy 3-quart saucepan melt butter over low heat.
Add the celery, leek, onion, and green pepper; stirring occasionally, cook 6 to 8 minutes, or until partially tender.
Meanwhile, combine milk and cream and scald.
Blend flour into the vegetable-butter mixture; heat until mixture bubbles.
Gradually add the scalded milk and cream, stirring constantly.
Bring to boiling, stirring constantly; cook 1 to 2 minutes.
Stir in the potato, reserved clam liquid, salt, thyme, Tabasco, and pepper.
Bring to boiling and simmer 25 to 35 minutes, stirring frequently.
Add minced clams and Worcestershire sauce.
Reheat.
Pour soup into a tureen or individual soup bowls.
Garnish with parsley.
Add the celery, leek, onion, and green pepper; stirring occasionally, cook 6 to 8 minutes, or until partially tender.
Meanwhile, combine milk and cream and scald.
Blend flour into the vegetable-butter mixture; heat until mixture bubbles.
Gradually add the scalded milk and cream, stirring constantly.
Bring to boiling, stirring constantly; cook 1 to 2 minutes.
Stir in the potato, reserved clam liquid, salt, thyme, Tabasco, and pepper.
Bring to boiling and simmer 25 to 35 minutes, stirring frequently.
Add minced clams and Worcestershire sauce.
Reheat.
Pour soup into a tureen or individual soup bowls.
Garnish with parsley.
Chef
