***New England Clam Chowder -Chart House

By CheeseDiva

Ingredients

• 4 ounces salted butter
• 3 1/2 ounces flour
• 1/4 cup clam broth
• 25 ounces chopped ocean clams with juice
• 8 ounces celery, 1/4-inch diced
• 2 cups red potatoes, 1/4-inch diced
• 2 cups half and half
• 1/4 teaspoon dried thyme leaves
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco
• 2 teaspoons black pepper

Preparation

Step 1

In a sauté pan, place the butter over medium heat until it is completely melted.

Slowly add flour, incorporating it into the melted butter using a wire whisk.

When fully combined, remove the mixture from the heat and set it aside.

In a stock pot, add the remaining ingredients and blend them together over high heat.

Bring to a boil, then reduce the heat and simmer for approximately 25 minutes.

Once the potatoes are tender, add the butter/flour roux mixture.

Let soup simmer for an additional 10 minutes.