🫙 From the Spice Rack
Chuck's Clam Chowder
6 x Celery stalks, cut longways 2 Onions, medium peeled & chop 2 T Butter 1 qt Chicken stock, (berta's) Black pepper, ground, add to 1/2 t Thyme, leaves, not ground (u 1 1/2 lb Pot...
maineasy
Ingredients8 items
Ingredients
- 6celery stalks, cut longways
- 2onions, medium peeled & chop
- 2tsp butter
- 1qt chicken stock, (berta's)
- 11/2 lb potatoes, diced, skin left o
- 1/2cup flour
- 1qt half & half
- 1qt whole clams, course chopped
Directions
- 1
6 x Celery stalks, cut longways 2 Onions, medium peeled & chop 2 T Butter 1 qt Chicken stock, (berta's) Black pepper, ground, add to 1/2 t T
- 2
Add to chicken stock
- 3
Add the juice only from the clams reserving the meat
- 4
Bring to a heavy simmer and add pepper and thyme
- 5
Add the potatoes skin on and simmer until cooked but still firm
- 6
While the potatoes are cooking in the soup, warm the milk
- 7
Make a roux with the butter & flour and when cooked, add to the milk off heat
- 8
Stir and return to the heat and stir until thickened