Friday, 13 July 2012

Clam Chowder

Clam Chowder

Serves 6


8 celery sticks, chopped

700g/11⁄2lb onions, chopped

1.8kg/4lb red potatoes, diced

900g/2lb canned clams with juice

3 teaspoons dried thyme

1 teaspoon dried oregano

2 teaspoons dried basil

225ml/8fl oz fish bouillon

2 teaspoons ground white pepper

225g/8oz butter

250g/9oz plain flour

3 garlic cloves, finely chopped

1.2 litres/2pt milk

Preparation Method:

Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.

To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown.

Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.

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