Bernie’s New England Clam Chowder

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter

Yields approximately 1 gallon

  • 1/4 lb butter
  • 2 lbs onion diced ½”
  • 1/2 bunch celery diced ½”
  • 1 t oregano
  • 1/4 t thyme
  • 1/4 t basil
  • 1 clove garlic minced
  • 3 qts water
  • 1/2 lb Minors clam base
  • 2 lbs Idaho potatoes peeled, diced ¾”
  • 2 lb chopped clams

For the roux:

  • 1/2 lb butter
  • 1 1/4 C flour
  • 1 pint half & half
  • chopped parsley- garnish

Melt ¼ lb butter in heavy soup pot, add items 2 – 7 and sauté until soft. Add water, base, potatoes & clams. Stir well and bring to a boil, boil 5 min. Meanwhile, make roux: melt butter in sauce pan, add flour and cook, stirring often, about 6 min. Add roux to boiling soup, stirring constantly. Cook 5 min., stirring often. Soup should be nicely thickened. Turn off heat. Let rest 5 min. Add half & half , stir well. Garnish with chopped parsley.

mm
Monahan's Seafood

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