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  • new england clam chowder

    1 vote

    Ingredients

    • 1/2 cup salad oil
    • 1 cup minced garlic
    • 2 1/2 lbs washed and diced small celery
    • 2 1/2 lbs washed and diced small carrots
    • 2 1/2 lbs washed, cored and diiced small onions
    • 1/2 cup dry or fresh basil
    • 1/2 cup dry oregano
    • 1 cup dry thyme
    • 1/2 cup salt
    • 5 lbs cooked and diced potatoes
    • 1 lb roux
    • 5 lbs chopped clams
    • 3 3/4 gallons clam juice

    Directions

    1. In a steam kettle saute oil and garlic for about 2 minutes. Add diced vegetables and sautee for 10 minutes or until vegetables are tender. Add herbs and salt.
    2. Add clam stock and bring to a boil. Add potatoes and bring to a biol again.
    3. Add roux and chopped clams, reducce heat and simmer for 1 hour.

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