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Categories:
vegetable oil onions celery bay leaves freshly ground black pepper clams red potatoes white wine parsley clam base heavy cream milk unsalted butter all-purpose salt oyster crackers
Viewed: 121 - Published at: 9 years agoIngredients
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 bunch celery, chopped
- 8 bay leaves
- 2 tablespoons freshly ground black pepper
- 2 quarts chopped clams
- 4 pounds red potatoes, cut into medium dice
- 1 liter white wine
- 1/2 cup chopped fresh parsley
- 1/2 cup clam base
- 2 quarts heavy cream
- 2 quarts milk
- 2 cups (4 sticks) unsalted butter, cut into cubes
- 3 cups all-purpose flour
- Table salt
- Oyster crackers, for serving
Method
- Heat the oil in a medium saucepan and saute the onions, celery, bay leaves and black pepper until translucent.
- Add the clams and mix to combine.
- Add the potatoes, wine, parsley, clam base and a quart of water to the pan and cook until the potatoes are tender.
- Add the cream and milk and bring to a boil, about 10 minutes.
- Meanwhile, make the roux: Melt the butter in a heavy-bottomed medium saucepan.
- Add the flour and cook, whisking continuously to prevent burning, until the mixture is pale golden with a nutty aroma, about 7 minutes.
- Whisk the roux into the soup and bring to a boil.
- Add salt to taste.
- Serve the clam chowder with oyster crackers.
