Earls Clam Chowder
Sharon Stephenson
From a bootleg recipe from Earls found on the internet - yes it’s the same
ingredients
- 6 pieces 1/2 ’ sliced bacon,
- 2 cups 1/2 ’ diced onion
- 2 cups 1/2 ’ sliced celery half moons (5 stalks)
- 2 cups 1/8 ’ sliced carrot coins (5)
- 3 medium tomatoes, 1/2-3/8" diced
- 2 tsp black pepper
- 2 tsp thyme
- 3/4 tsp tarragon
- 2 bay leaves
- 3/4 cup butter, melted
- 1 1/3 cup flour
- 5 Tbsp clam base (Better Than Bouillon)
- 1 1/2 litre 2% milk
- 1/2 litre whipping cream
- 5 medium red potatoes, steamed, cut in 1/2 " dice
- 2 5 oz cans baby clams and juice
directions
- 1
1. Saute bacon until almost crisp on medium heat. Add chopped vegetables and saute until soft but not brown.
- 2
2. Melt butter in a large heavy pot. Stir in flour and remove from the heat. Add cold milk a bit at a time, stirring until smooth. You may need to use a blender or food processor to get a smooth sauce with this much roux. Add whipping cream and return to the heat.
- 3
3. Add all spices , bacon and the sauted vegetables. Stir constantly over medium high heat until soup has thickened.
- 4
4. Add clams and potatoes, stirring gently as soup heats through to a high simmer, almost boiling. Adjust seasoning and serve.
Source: Sharon Stephenson
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