Clam Chowder Recipe

From Dorothy McNett's Recipe Book.

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Clam Chowder

From Dorothy McNett's recipes at I usually use 2 cans of minced clams instead of just one, and also steam the extra clams to use as a garnish.

1/3 cup butter or olive oil
1/4 cup finely diced onion
1/4 cup finely diced celery
1/4 cup finely diced carrot
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon pepper
1/3 cup unbleached all purpose flour
1 3/4 cups whole milk, or half and half
1/2 - 3/4 cup drained clam liquid or clam cooking liquid
1 - 2 cans good quality clams (and/or about 12-20 freshly steamed clams)
parsley and paprika

Heat the butter or olive oil in a saucepan and then stir in the diced onion, celery and carrot. Cook and stir several minutes to soften but not to brown them. Drain the canned clams, reserving the liquid. Into the saucepan whisk in salt, pepper, flour, milk and clam juice or clam cooking liquid. Cook and stir over medium heat several minutes, do not let it boil. Whisk well and when it thickens and is smooth, add canned clams. Season with parsley and paprika and more salt if needed. If using the freshly steamed clams, serve along the side or floating on the top of the chowder as a garnish.

Recipe created 1999-09-14.

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