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Heat up the Traditional Northeastern way-With Hearty New England Clam Chowder-Fashiontribes Food Blog


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NEW ENGLAND CLAM CHOWDER

  • 3/4 ounce salad oil
  • 1/2 teaspoon chopped garlic
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 3/4 gallon clam stock or juice
  • 3 large peeled and diced potatoes
  • Roux (3/4 pound butter and 1 1/2 cups flour)
  • 2 cups drained, chopped clams


In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock and bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, reduce heat and simmer for one hour.

December 9, 2005 in Food, Food & Cuisine, Parties and Entertaining, Recipe, Weblogs | Permalink

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