MITCHELL’S NEW ENGLAND CLAM CHOWDER - Cincinnati News, FOX19-WXIX TV

MITCHELL’S NEW ENGLAND CLAM CHOWDER

MITCHELL’S NEW ENGLAND CLAM CHOWDER

 

 

                    WHOLE BUTTER                          1 ¼ POUNDS

 

                        FLOUR                                            1 ¼ POUNDS

 

                  

 

CELERY DICED ¼”                      10 OUNCES

         

                   ONION DICED ¼”                        10 OUNCES

 

                    WHOLE BUTTER                          ¼ POUND

 

                   GROUND WHITE PEPPER          3 TEA SPOONS

 

                   CLAM BASE (STORE BOUGHT) 2OUNCES

 

CLAM JUICE                                  1GALLON 10 OUNCES

 

 

 

CHOPPED CLAMS                        4 POUNDS 12OUNCES

 

DICED POTATO ½” (BLANCHED) 2.5 POUNDS

 

HEAVY CREAM                              2 QUARTS

 

 

INSTRUCTIONS:   1. MELT 1 ¼ POUNDS BUTTER. ADD FLOUR TO FORM A ROUX AND COOK FOR 30 MINUTES ON LOW HEAT.

 

     2. IN A SEPARATE POT LIGTLY SWEAT CELERY AND ONION WITH ¼ POUND OF BUTTER ADD WHITE PEPPER AND CLAM BASE, MIX

       WELL. ADD CLAM JUICE AND BRING TO A BOIL.

  

     3. SLOWLY ADD ROUX TO INGREDIENT’S IN STEP TWO WHISKING WELL TO AVOID LUMPS. COOK FOR TEN MINUTES

 

     4. ADD CLAMS AND POTATOS AND BRING TO A BOIL.

 

     5. ADD CREAM AND RETURN TO A BOIL, ALOW SOUP TO SIMMER FOR TEN MINUTES ON MEDIUM HEAT STIR EVERY TWO MINUTES.

 

    6. CHECK POTATO’S FOR DONENESS AND SEASON WITH SALT TO TASTE.  

Powered by Frankly