New England Clam Chowder recipe from Chart House

(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

  • Ingredients/Tools:
  • 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
  • In a sauté pan, place the butter over medium heat until it is completely melted.
  • Slowly add flour, incorporating it into the melted butter using a wire whisk.
  • When fully combined, remove the mixture from the heat and set it aside.
  • In a stock pot, add the remaining ingredients and blend them together over high heat.
  • Bring to a boil, then reduce the heat and simmer for approximately 25 minutes.
  • Once the potatoes are tender, add the butter/flour roux mixture.
  • Let soup simmer for an additional 10 minutes.
  • Season to taste and enjoy your very own award-winning clam chowder!

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