New England Clam Chowder (Cape May Cafe) Version 1

By ArmySister

Beach Club, Cape May Cafe Clambake

Ingredients

• Roux:
• 1/2 lb onion, diced
• 1/2 lb celery, diced
• 12 oz red potatoes, large diced
• 2 cans chopped clams and juice
• 32 oz half & half
• 32 oz clam juice
• 1 tsp thyme
• 1/2 tsp basil
• To Taste - white pepper
• 4 drops Tabasco
• 1 oz bacon grease (or oil)
• 1/2 lb roux
• 1/4 lb butter & 1/4 lb flour
• Melt butter, blend in flour to make roux.

Details

Servings 1

Preparation

Step 1

1. In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
2. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
3. Bring to simmer over medium heat, for 5 - 10 minutes.
4. Add half & half, increase heat until it comes to a slow boil.
5. Add roux slowly, mixing well. Keep mixing until well incorporated.
6. Reduce heat - simmer for 15 minutes.