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New England Clam Chowder III

New England Clam Chowder III

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TONY30

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Original recipe yields 80 servings

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Nutrition

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  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside.
  2. In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently.
  3. Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.
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Reviews

Muffin Mom N Garlic Girl
13
9/22/2008

needs potatoes for sure, definatly needed to be scaled back. But the idea of thickening with a roux was such a brilliant idea. I use a roux to think all my gravys but never thought to use it in my chowder.

CLKENEALY
8
11/18/2009

the taste of the chowder is good but I had to do a lot of guesing as how to make it. there are steps left out as how to put every thing together. The portions of the ingredients is not correct eighter, the amt. of butter with flour is not right because 1 1/2T flour to 23/4 butter is not enough to make a rue for thicking purpose, is still far to wartery I even addes extra and it still didn't work, at the end had to thinken soup with some cornstartch and water. All in all will not use this one again

BROWNBUNNY
8
8/29/2002

the recipe was quick to make tasted good, but was missing the potatoes.