New England Clam Chowder (Cape May Cafe) Version 2

By ArmySister

Ingredients

• 1/2 cup (1 stick) butter
• 1/3 cup all-purpose flour
• 2 Tbsp vegetable oil
• 1 large onion, finely chopped
• 1 large onion, finely chopped
• 3 stalks celery, finely chopped
• 2 cups clam broth
• 3 medium-sized red potatoes, cut into 1/2" dice (about 3 cups)
• 2 6 1/2 ounce cans chopped clams, liquid reserved
• 1 teaspoon dried thyme leaves, crumbled
• 1/2 teaspoon dried basil leaves, crumbled
• 1/2 teaspoon salt, or to taste
• 1/4 tsp freshly ground pepper, or to taste
• 4 drops Tabasco sauce, or to taste
• 2 cups half-and-half

Details

Servings 8

Preparation

Step 1

In a 2-quart saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 3 minutes. Remove the sauce pan from the heat and set aside.
In a 4 to 5 quart Dutch oven, heat the oil over medium heat until hot but not smoking. Add the onion and the celery and cook, stirring, until the onion is softened, about 5 minutes.
Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.
Add the half and half and bring to a low boil over medium-high heat. Slowly add the butter and flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer the soup for 10 minutes, stirring occasionally.