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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots. Ingredients:
2 ounces bacon fat |
2 ounces butter |
1 large onion, diced |
6 stalks celery, diced |
1 tablespoon garlic, minced |
1/2 shredded carrot (optional) |
1/2 cup flour |
1/2 cup instant mashed potatoes |
4 chef potatoes, peeled and chopped |
1 quart clam juice |
3 cups chopped clams |
1 1/2 cups half-and-half |
1/4 cup fresh parsley, chopped |
1 drop tabasco sauce |
1/2 teaspoon celery salt |
1/2 teaspoon thyme |
1 bay leaf |
2 tablespoons chopped parsley (garnish) |
Directions:
1. Melt butter and bacon fat in large pot.
2. Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
3. Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
4. Add flour and instant mash potatoes.
5. Turn off flame and stir until flour is no longer visible.
6. Add the clam juice and stir.
7. Turn flame back on to high and continue stirring (constantly) to avoid sticking.
8. Bring to a boil.
9. Add potatoes and stir.
10. Cook for 15 minutes or until potatoes are tender.
11. Add clams.
12. Stir.
13. Add cream.
14. Stir.
15. Simmer for 1/2 hour.
16. Add salt and pepper, to taste.
17. Serve garnished with fresh parsley and enjoy!
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