Clam Chowder -Chef Will Leroux Relish Magazine

By á-46

Ingredients

• 1/2 cup butter
• 1/2 onion, diced
• 2 stalks celery, diced
• 1/2 cup flour
• 1 teaspoon dried thyme
• 1 teaspoon minced garlic
• 8 (6 1/2-ounce) cans clams, with juice
• 2 cups cooked diced potatoes
• 2 cups whole milk
• 2 cups half-and-half
• 1/2 teaspoon salt
• /2 teaspoon freshly ground black pepper
• 3 dashes Tabasco

Details

Servings 2

Preparation

Step 1

1.Melt butter. Add onions, garlic, thyme and celery. Sauté until onions are translucent. Add flour; cook, stirring, 5 minutes.

2.Add clams and clam juice. Cook over medium-low heat 20 to 30 minutes. Do not boil.

3.Add potatoes, milk and half-and-half. Heat to 170 degrees. Do not boil.

4.Add bacon, salt, pepper and Tabasco. Makes 2 quarts.