Vanilla Bean Cafe New England Clam Chowder
- 8 oz Bacon Fat
- 8 oz Butter
- 1 Large Onion
- 6 stalks Celery
- 1 Tbsp Garlic
- 1/2 Cup Flour
- 1/2 Cup Instant Mashed Potatoes
- 4 Chef Potatoes - peeled and chopped
- 1 Quart Clam Juice
- 3 Cups Chopped Clams
- 1/4 Cup Chopped Parsley
- 1/2 tsp Salt
- 1 tsp Pepper
- 1 Drop Tabasco
- 1/2 tsp Celery Salt
- 1/2 tsp Thyme (leaf)
- 2 Tbsp Chopped Parsley
- 1 Bay leaf
Melt butter and bacon fat in large pot. Cook onion, celery and garlic until tender.
Add seasonings. Add flour and instant mash potatoes.
Turn off flame and stir until all flour is no longer visible.
Add clam Juice and stir.
Turn flame on high and continue stirring to avoid sticking.
Bring to a boil.
Add potatoes. Stir, cook for 15 minutes or until potatoes are tender. Add clams. Stir. Add cream. Stir. Add parsley. Stir.
Simmer for 1/2 hour. Add salt or pepper to taste.Makes 4 to 6 Source:
Submitted by: Recipe Group Member
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