Chart House New England clam chowder recipe

Published On: Feb 21 2014 08:09:20 AM EST

4 oz. - Salted Butter
3 1/2 oz. - Flour
1/4 cup - Clam Broth
25 oz. - Chopped Ocean Clams, with juice
8 oz. - Celery, 1/4" diced
2 cups - Red Potatoes, 1/4" diced
2 cups - Half and Half
1/4 tsp. - Dried Thyme Leaves
1 tsp. - Worcestershire Sauce
1/4 tsp. - Tabasco
2 tsp. - Black Pepper

In a sauté pan, place the butter over medium heat until it is completely melted. Slowly add flour, incorporating it into the melted butter using a wire whisk. When fully combined, remove the mixture from the heat and set it aside.

In a stock pot, add the remaining ingredients and blend them together over high heat. Bring to a boil, then reduce the heat and simmer for approximately 25 minutes. Once the potatoes are tender, add the butter/flour roux mixture. Let soup simmer for an additional 10 minutes. Season to taste and enjoy your very own award-winning clam chowder!


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