Clam Chowder
A milk soup with potatoes and carrots.
Equipment
- 1 large soup pot 6 to 8 quarts
- 1 small sauce pan 1 quart
- knife and cutting board, measuring cups
Ingredients
- 1 TBLS. margarine
- 1 TBLS. butter
- 2 cloves garlic, minced
- 3/4 cup onion, small dice
- 3/4 cup celery, small dice
- 1/4 teas. black pepper
- 1 bay leaf
- 3/4 teas. dried thyme
- 2 10 oz. cans of clams
- 2 cups potatoes, small dice
- 1/2 cup grated carrot
- 1 TBLS. fish sauce
Roux
- 1 TBLS. butter
- 1 TBLS. margarine
- 1/4 cup flour
- 2 1/3 cups milk
Instructions
- In your soup pot, melt the margarine and butter. Add the onion, celery and garlic and cook on low heat the until they are tender, but not browned. (5 to7 minutes).
- Add the pepper, bay leaf and thyme. Add the liquid from the canned clams.Add the potatoes and bring to a boil. Cook until the potatoes are tender (10 minutes) and add the carrots, clams and fish sauce.Set aside while you make the roux.
- Melt the butter and margarine. With a whisk, slowly add the flour. Turn the burner to it's lowest setting and cook the roux for 10 minutes, stirring every minute or so. Do not let it brown. Add the milk slowly, stirring with your whisk. Turn the heat up to medium and keep stirring until it begins to thicken.
- Add the roux to the rest of the soup and bring to a boil, stirring so it does not stick. As soon as it boils, you are finished. Serve immediately.