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We've tweaked this recipe to the point that we like it. The resulting chowder is thick and rich and just the right amount of clammy goodness. It's certainly not health food, but it is soul-satisfying.
Ingredients
1 c. white onion (approx. 1/2 large white onion)
5-6 stalks celery, finely diced
5 small/medium Yukon Gold Potatoes
4 of the small cans of chopped clams in juice
3/4 c. butter
3/4 c. flour
1 quart half-and-half
1/2 c. sherry
1 1/2 tsp. Tabasco sauce (though we usually do a bit more)
1 tsp. lemon juice
1/2 Tbsp. red wine vinegar
4 fresh bay leaves
1-2 Tbsp. fresh thyme
Salt and pepper to taste (we like lots of both)
1) VEGGIES: Drain juice from the clams and pour over the vegetables. Set clams aside. Add just enough water to cover the veggies and simmer covered over medium heat. Cook until barely tender.
2) ROUX: In the meantime, in another pan, melt better and add flour, whisking constantly. Add 1/2&1/2 gradually and cook over medium heat, whisking constantly until smooth and thick (it will cling to the back of a spoon a few seconds before dripping back into the pan).
3) Add undrained veggies to the roux, the clams, and sherry. Add the aromatics, red wine vinegar, lemon juice, and Tabasco sauce. Heat through over medium heat until gently bubbling. Season with salt and pepper to personal preference.
Ingredients
1 c. white onion (approx. 1/2 large white onion)
5-6 stalks celery, finely diced
5 small/medium Yukon Gold Potatoes
4 of the small cans of chopped clams in juice
3/4 c. butter
3/4 c. flour
1 quart half-and-half
1/2 c. sherry
1 1/2 tsp. Tabasco sauce (though we usually do a bit more)
1 tsp. lemon juice
1/2 Tbsp. red wine vinegar
4 fresh bay leaves
1-2 Tbsp. fresh thyme
Salt and pepper to taste (we like lots of both)
1) VEGGIES: Drain juice from the clams and pour over the vegetables. Set clams aside. Add just enough water to cover the veggies and simmer covered over medium heat. Cook until barely tender.
2) ROUX: In the meantime, in another pan, melt better and add flour, whisking constantly. Add 1/2&1/2 gradually and cook over medium heat, whisking constantly until smooth and thick (it will cling to the back of a spoon a few seconds before dripping back into the pan).
3) Add undrained veggies to the roux, the clams, and sherry. Add the aromatics, red wine vinegar, lemon juice, and Tabasco sauce. Heat through over medium heat until gently bubbling. Season with salt and pepper to personal preference.
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