Classic Clam Chowder
Serving Size / Yield
2
Ingredients
- 2 Tbs. butter
- 1/2 C. celery, diced
- 1/2 C. onions, chopped
- 1/2 C. carrots, chopped
- 1 C. tomatoes, seeded
- 1 lb. raw clams
- 2 oz. cream Sherry
- 4 C. clam stock
- 1 qt. heavy cream
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- roux
Directions
Melt butter in a large, heavy, deep saucepan. Saute onions, celery, and carrots for 3-4 minutes. Add cream Sherry and clams. Cook 3-4 minutes. Add tomatoes and stock. Bring to a boil and simmer for 10 minutes. Add cream.
For roux: Melt 1/3 cup butter in a small shallow saucepan. Slowly mix in 1/3 cup flour and continue mixing over medium heat for 1 minute.
Thicken chowder with roux and simmer for 20 minutes more.
