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drake hotel new england clam chowder

Name: drake hotel new england clam chowder
Ingredients: 3 tablespoon butter; 3 medium carrots, peeled and diced; 1/2 medium onion, peeled and diced; 3 ribs celery, diced; 3 to 4 crushed peppercorns; 4 cup white wine; 4 cup fish stock (see note); 1 bay leaf

Drake Hotel New England Clam Chowder Source: Christian Bruhns, sous-chef - Cape Cod Room at The Drake Hotel, Chicago, Illinois - St. Louis Post-Dispatch - 7/17/00 Clam Stock 3 tab...

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Ingredients8 items

Ingredients

3tablespoonbutter
3medium carrots, peeled and diced
1/2medium onion, peeled and diced
3ribs celery, diced
3to 4 crushed peppercorns
4cupwhite wine
4cupfish stock (see note)
1bay leaf

Directions

1
Drake Hotel New England Clam Chowder Source: Christian Bruhns, sous-chef - Cape Cod Room at The Drake Hotel, Chicago, Illinois - St
2
Louis Post-Dispatch - 7/17/00 Clam Stock 3 tablespoons butter 3 medium carrots, peeled and diced 1/2 medium onion, peeled and diced 3 ribs c
3
see note) Chowder 13 tablespoons butter, divided 5 ribs celery, diced 1 onion, peeled and diced 1 large Idaho potato, cubed 2 quarts clam st
4
Skim off foam
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Add carrots, onion, celery and crushed peppercorns
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Sauté until vegetables soften
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Stir in wine, fish stock and bay leaf
8
Bring mixture to a boil

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