Chuck's Clam Chowder

Recipe Ingredients

		Celery stalks - cut long-ways
		Chopped on angle
2		Onions - medium peeled and chopped
2 tablespoons	30ml	Butter
1		Chicken stock
		Black pepper - ground, add to
1/2 teaspoon	2.5ml	Thyme
1 1/2 lbs	681g / 24oz	Potatoes - diced, skin left o
9 tablespoons	135ml	Butter
1/2 cup	31g / 1.1oz	Flour
1		Half and half
1		Clams - course chopped
2		Clams - canned, Gorton's
1/4 cup	59ml	Sherry
1/4 cup	36g / 1.3oz	Parsley - chopped for garnish

Recipe Instructions

Saute celery and onions in 2T of butter for 10 minutes until opaque. Add to chicken stock. Add the juice only from the clams reserving the meat. Bring to a heavy simmer and add pepper and thyme. Add the potatoes skin on and simmer until cooked but still firm. While the potatoes are cooking in the soup, warm the milk.

Make a roux with the butter and flour and when cooked, add to the milk off heat. Stir and return to the heat and stir until thickened. Set aside. When the potatoes are just tender, add the clam meat, cook for 2 minutes then add the milk sauce. Simmer for 8 minutes then add the sherry. Simmer for 2 minutes more, garnish with parsley and serve.

Source:
Sandra Glock

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