New England Clam Chowder 2
Ingredients
3 cups clam juice
1 pound diced potatoes (about 3 medium)
2 tablespoons butter
4 slices uncooked bacon, chopped
1 1/2 cups onion, diced
5 cups leeks, sliced (white and light green parts only)
1 1/4 cups celery, diced
2 bay leaves
2 cups all-purpose flour
10 1/2 ounces cans baby clams, liquid reserved
1 cup of milk
1/2 teaspoon hot sauce
Preparation
1
Boil the potatoes in the three cups of clam juice
2
Melt butter in soup pot and cook bacon until it starts to turn brown
3
Add vegetables and cook in butter/bacon fat until soft
4
Add flour and cook for two minutes - it should not brown
5
Slowly whisk in reserved liquid from clams
6
Add potatoes and clam juice, baby clams, milk, and hot sauce and simmer for five minutes.
7
Adjust salt and pepper to taste
8
Allow soup to simmer for twenty minutes, stirring frequently
.
Added:
Tuesday, February 8, 2011 - 2:52am
Comments
September 19, 2011
Are you sure the flour size is 25 cups? all Quantity looks a bit off spacial when it's for 1 serving.
September 19, 2011
I agree, Ricky, 1 serving is not accurate, nor is 25 cups. I changed to 2 cups, but hopefully the author can confirm the correct measure and serving size.