Clam Chowder, Anthem Kitchen & Bar

By arthurlemay

Delicious, thick chowder

Ingredients

• 2 6 1/2 ounce cans chopped clams
• 16 ounces clam juice
• 32 ounces half & half
• 2 large Yukon gold potatoes, diced medium
• 2 ribs celery, diced small
• 1 large Spanish onion, diced small
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon coarse-ground black pepper
• 1 tablespoon fresh thyme, chopped
• 4 ounces butter
• 4 ounce King Arthur flour
• Tabasco to taste (optional)

Preparation

Step 1

Combine clams, juice, half & half, potatoes, onion, celery, garlic, salt, pepper and thyme in a heavy bottomed pot. Bring to a simmer over low heat. In a separate pan, melt together the butter and flour over low heat to form a roux, about 2-3 minutes, to remove flour taste (roux should not brown). When potatoes are tender, whisk in the roux and cook 10-15 minutes. Season to taste.