Iggy's Rhode Island "Clear" Chowder

Name: Iggy's Rhode Island "Clear" Chowder
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
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

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 to 6 servings

Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 to 6 servings

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.