(FOX19) - Tuesday is National Clam Chowder Day.
Chef Reid McAllister with Chart House in Newport shares a recipe for New England Clam Chowder.
New England Clam Chowder
- 4 ounces salted butter
- 3 1/2 ounces flour
- 1/4 cup clam broth
- 25 ounces chopped ocean clams with juice
- 8 ounces celery, 1/4-inch diced
- 2 cups red potatoes, 1/4-inch diced
- 2 cups half and half
- 1/4 teaspoon dried thyme leaves
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco
- 2 teaspoons black pepper