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Cape May Cafe: New England Clam Chowder

Ingredients

  • ½ lb diced onion
  • ½ lb diced celery
  • 12 oz diced red potatoes
  • 2 cans chopped clams and juice
  • 32 oz half & half
  • 32 oz clam juice
  • 1 tsp thyme
  • ½ tsp basil
  • 4 drops Tabasco
  • 1 oz bacon grease or oil
  • White pepper to taste
  • ½ lb roux ¼ lb butter and ¼ lb flour, melt butter and combine flour

Instructions

  1. In a 2-gallon stockpot cook onion and celery in bacon grease (or oil) until translucent.

  2. Pour in chopped clams in juice, clam juice, diced potatoes, Tabasco, thyme, basil and white pepper. Mix well and bring to a simmer over medium heat for 5-10 minutes.

  3. Add half & half and increase heat until a slow boil begins.

  4. Slowly add roux mixing well. Keep mixing until well incorporated.

  5. Reduce heat and simmer for 15 minutes.