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Ingredients:
| 4 oz |
Clams, chopped |
| 1 ea |
Onion, diced |
| 1 oz |
Roux |
| 1 Tbsp |
Garlic, chopped |
| 1 pint |
Cream |
| 1 quart |
Clam Juice |
| 1 spear |
Celery, diced |
| 2 tsp |
Thyme, chopped |
| 1 cup |
White Wine |
| 1 tsp |
Black Pepper |
- Sauté the onions and celery in a pot until tender. Add the thyme and garlic.
- Add the white wine and reduce until the liquid is gone without burning it.
- Add the clam juice and bring to a boil, then thicken with the roux to make a veloute. Let simmer for 40 minutes.
- Add the pepper and clams and simmer 5 more minutes.
- Add the chopped clams and season with salt if necessary.
Yield: 6 cups
Clam Chowder