New England Clam Chowder
Ingredients
- 10 tb unsalted butter
- 1/2 md onion, diced
- 1/2 md carrot, diced
- 1/2 celery stalk, diced
- 10 tb flour
- 10 c bottled clam juice
- 8 sprigs fresh thyme, or 1 1/2 ts dried thyme leaves
- 1/2 ts ground nutmeg
- 1/2 tb salt
- 1/4 ts ground white pepper or to taste
- 2 c canned chopped clams
- 1 c whipping cream
- 1 c half-and-half
Instructions
Servings: 10. Melt butter in a 3-quart pot over low heat, add the onion, carrot and celery and cook, stirring occasionally, about 5 minutes. Add the flour and cook, stirring another minute. Add the clam juice, thyme, nutmeg, salt and pepper, increase heat to high and bring to a boil. Reduce heat to low and simmer for 1 hour, skimming off the foam and reducing to 8 cups liquid. Add chopped clams, half-and-half and cream, bring back to a boil and immediately remove from heat. Serve piping hot.
