Pacific Seafood's Clam Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a large, heavy casserole. Add the bacon and saute until crisp. Add the leek, onion and celery and saute until soft and barely golden.
  • Stir in the seasonings, clam juice, clams, potatoes and white wine. Cook gently until the potatoes are tender.
  • Add the light cream, salt and pepper. Thicken with equal parts flour and butter that have been mixed together.
  • [Joan's note: Marranate tells me the chefs create a roux with the butter and flour. Without testing this recipe, I'm not sure how much roux you'll need, so you may as well make a lot. (It keeps well in the freezer, and you can use it to thicken other sauces and soups.).
  • In a heavy-bottomed saucepan over very low heat, melt 1 stick of butter. Sprinkle 1/2 cup flour over the butter while whisking the mixture. Cook, whisking continuously, until the mixture is smooth and a pale golden color.
  • Add 3/4 of the roux to the soup and continue to cook until the soup thickens. Add the remaining roux if you need it, cooking the soup a bit after the final addition.
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