Iggy's Rhode Island "Clear" Chowder
- Total:
- 40 min
- Active:
- 40 min
- Yield:
- 4 to 6 servings
- Level:
- Easy
Ingredients
- 3 tablespoons butter
- 3 stalks celery, finely diced
- 1/2 large yellow onion, finely diced
- 2 tablespoons clam base
- 1/4 cup all-purpose flour
- 8 cups clam juice
- 1/2 teaspoon ground white pepper
- Pinch dried thyme
- Dash Worcestershire sauce
- 2 cups chopped clams (about 16 ounces)
- 3 large potatoes, peeled, cut into 1-inch cubes and blanched
Directions
In a large pot, melt the butter over medium heat and saute the celery and onions until soft and translucent, 6 to 8 minutes. Mix the clam base with 1/4 cup water, and then add into the pot. Add the flour and stir to absorb the butter and thicken slightly. Add the clam juice, mixing well and bring to a boil. Reduce the heat to medium-low and add the white pepper, thyme and Worcestershire, and simmer for 8 to 10 minutes. Add the clams and potatoes, and cook to heat through slowly, allowing all flavors to blend together. Serve hot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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