Post by: Parasite on October 30, 2019, 09:24:03 AM
Post by: pianoman9701 on October 30, 2019, 09:44:31 AM
2 cups of flour
1/2 lb of butter
40 oz of clam juice (4 bottles)
1/2 gal 1/2 and 1/2
3 whole yellow onions diced small
6 stalks of celery diced small
3 russet potatoes 1" diced
1/2 lb of bacon cooked and chopped 1" chunks
salt & pepper
1/2 tsp cayenne pepper or chili powder
1 cup chopped parsley or cilantro (preferred)
4 oz sherry
Put the butter in a large stock pot and melt. Add the flour and cook until the butter and flour (roux) turns golden brown (not too dark and it should turn a little "fluffy" when it's almost done). Add the onions and celery and cook until the onions are limp. Add the potatoes, clam juice, chopped clams, and cream. Bring to a simmer and let cook until the potatoes are tender. Add the bacon. Slowly add salt & pepper until it tastes right (too quickly and it'll end up salty). Add cayenne. Simmer another 30 minutes. Add chopped cilantro and sherry. Simmer another 30 minutes and serve.
Post by: Parasite on October 31, 2019, 04:42:52 PM
Post by: Odell on October 31, 2019, 05:06:24 PM
Thanks for the recipe. It turned out good.
I have really liked the one from dukes, its linked here if you want to do another
https://www.seattlesouthside.com/blog/post/recipe-dukes-award-winning-clam-chowder/