Twisted Willow Twisted Clam Chowder

By Tom421

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup flour
• 2 tablespoons canola oil
• 1/2 cup small diced celery
• 1/2 cup small diced carrots
• 1/2 cup small diced onion
• Salt and pepper to taste
• 1 clove minced fresh garlic
• 1 teaspoon freshly chopped thyme
• 1 can (46 ounces) clam juice
• 2 cups peeled and cubed russet potatoes (3/4-inch cubes)
• 1/2 cup heavy whipping cream
• 1 1/2 cups whole milk
• 1 cup chopped clams
• Pinch of cayenne pepper
• 1 tablespoon freshly chopped Italian parsley for garnish

Details

Servings 1
Adapted from jsonline.com

Preparation

Step 1

In a medium saucepan, make roux. Melt butter over medium heat, then add flour and mix until smooth. Gently cook 5 minutes while constantly stirring. Do not let mixture brown. Set aside.

In a 4-quart stockpot over medium heat, heat oil. Add celery, carrots and onions, season lightly with salt and pepper and sauté 4 minutes. Do not let brown.

Add garlic and thyme and sauté 1 minute. Add clam juice and bring to a simmer. Continue to simmer until vegetables are tender.

Add potatoes and simmer 3 minutes until potatoes are still a little firm.

Add cream and milk and bring just close to a simmer.

Remix roux, then whisk into chowder and simmer 4 minutes, stirring gently. Be careful not to overcook; chowder can burn easily at this point.

Add clams and adjust seasoning with salt and pepper depending on your taste. Add cayenne pepper, then top with chopped parsley and serve.