New England Clam Chowder
I can never find clam broth in the grocery stores, so I use clam juice. If you use clam juice, double the amount of the salt, pepper, and basil.
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- 1/2 c
- 1/3 c
- all-purpose flour
- 2 Tbsp
- vegetable oil
- large onion, finely chopped
- stalks celery, finely chopped
- 2 c
- clam broth
- medium sized red potatoes, diced into 1/2-inch pieces(about 3 cups)
- 2 can(s)
- 6 1/2 ounces each chopped clams, liquid reserved
- 1 tsp
- dried thyme leaves, crumbled
- 1/2 tsp
- dried basil leaves, crumbled
- 1/2 tsp
- salt, or to taste
- 1/4 tsp
- freshly ground pepper, or to taste
- drops tabasco sauce, or to taste
- 2 c
1Melt butter in 2 quart saucepan over medium heat. Add flour and cook, stirring constantly, for 3 minutes. Remove from the saucepan from the heat and set aside.
2Heat oil in a 4 to 5 quart Dutch oven over medium heat until hot but not smoking. Add chopped onion and celery and cook, stirring, about 5 minutes, or until the onion is softened.
3Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.
4Add the half-and-half and bring to a low boil over medium-high heat. Slowly add the flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.