Bea's Clam Chowder
Ingredients
- 20 quahogs
- 32 oz quahog juice
- 1 medium onion, chopped
- ½ pint heavy cream
- 2 ribs celery, chopped
- 4 oz butter
- 3 large red potatoes, chopped
- 4 oz flour
- 1 bay leaf
- ½ tsp white pepper
- ¼ tsp thyme
- 2 cloves garlic, chopped
How-to
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Boil chopped potatoes for 20 minutes. Set aside
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Wash quahogs if necessary. Place in large pot, cover with water and steam until quahogs open. Remove quahogs from pot and chop. Reserve juice, strain
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In a gallon pot, add 4 oz butter and garlic and saute 2-3 minutes. Add onions, celery and spices. Saute until onions are translucent
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Add flour to make a roux, stirring constantly. Cook over low heat for 5 minutes making sure not to brown the roux. Slowly add quahog juice, stirring constantly to avoid lumps. Simmer 10 minutes
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Add pre-cooked potatoes, cream and quahogs and bring to a boil. Season to taste