Chart House New England clam chowder recipe
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!