Canyon Way Clam Chowder
Wendy Clark
ingredients
- 2 lb russet potatoes, peeled, diced to 1/2" (5-6 medium)
- 2 lb. yellow onions, diced (2 large)
- 4 cups celery, sliced to 1/4"
- 3 garlic cloves, crushed
- 8 oz bacon, sliced, cooked, drained
- 1 oz olive oil
- 2 8oz bottles clam juice
- 3 8oz cans chopped clams
- 1/2 tsp thyme
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tsp Tabasco sauce
- 2 bay leaves
- 4 cups heavy cream
directions
- 1
For Roux: 1/2 lb butter melted in saucepan, whisk in 1/2 cup flour. Cook over low heat for 10 minutes stirring often.
- 2
In a large stock pot over medium high heat add cooked bacon, onions and celery and cook until onions are translucent. Add garlic, cook for 3 more minutes. Pour in clam juice and bring to a boil. Add the potatoes and cook until they are 3/4 done/cooked. Add clams and seasonings and bring back to a boil. Slowly pour in the roux while whisking, continue whisking until all lumps disappear. Taste/adjust seasonings.
- 3
Add heavy cream and whisk thoroughly.
Source: Keith Collins
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