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Monday, January 2, 2012

Clam Chowder from


3⁄4 c. butter, melted

1 c. flour 
1 c. celery, finely diced
1 c. onions, finely diced
1 c. leeks, finely diced
3-4 cups red potatoes, diced (we use about 3 c. 
because we like it nice and thick, if you like a
 thinner clam chowder use less)
3⁄4 c. clams, shelled & chopped (use FRESH 
clams and steam them yourself)
3⁄4 Tbsp. FRESH ground black pepper
1 1⁄2 Tbsp. salt (use KOSHER salt, not table salt)
3⁄4 Tbsp. whole thyme
6 bay leaves
4 shakes Tabasco sauce
3 c. chicken broth
3/4 c. clam juice
2 quarts half & half

Combine melted butter and flour in a glass baking
 dish and bake at 325 for 25-30 minutes or until 
golden brown and crumbly. In a large skillet, soften
 celery, onion, and leeks in a little butter or oil for
 about 3-5 minutes or until soft and slightly 
transparent. Remove from heat and place in a 
large pot with remaining ingredients EXCEPT
 half & half and butter-flour mixture. Bring to a 
boil, then reduce heat and simmer for about 
10 minutes or until potatoes are cooked through 
and no longer crunchy in the middle. 

Stir in butter-flour mixture into chowder and stir
 until thick. Mixture will be slightly less thick than
cookie dough. Remove chowder from heat and stir in 
half & half until blended and smooth.
Heat to serving temperature (do not bring to a boil), 
stirring occasionally. It should be creamy and smooth.
 Add salt & pepper for extra flavor

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