Rocky's Clam Chowder
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 lbs russet potatoes, peeled and diced 1/2-inch
- 2 lbs yellow onions, diced
- 4 cups celery, sliced 1/4-inch
- 3 garlic cloves, crushed
- 8 ounces bacon, sliced
- 1 ounce olive oil
- 2 (8 ounce) bottles clam juice
- 2 (8 ounce) cans chopped ocean clams
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon kosher salt
- 1 teaspoon Tabasco sauce
- 2 bay leaves
- 4 cups heavy cream
directions
- For the Roux:.
- Melt ½ lb. butter in a sauce pan and whisk in 7 oz. white flour. Over very low heat cook mixture for 10 minutes, stirring often.
- In a large stock pot over medium-high heat add the olive oil and bacon and cook until the bacon is almost done. Add the
- onions and celery and cook until the onions are translucent. Add the garlic and cook for 3 more minutes. Pour in the clam juice
- and bring to a boil. Add the potatoes and cook until ¾’s done, cooked, but not real soft. Now add the clams and seasonings
- and bring back to a boil. Slowly pour in the roux while whisking with a wire whisk, continue whisking until all the lumps
- disappear. Taste, and adjust seasonings. Add the heavy cream and whisk thoroughly to incorporate. Ladle into large bowls and
- enjoy.
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