Clam Chowder is easier to make than you might think and this recipe from the Resort at Port Ludlow's Chef Dan is amazing - full of flavor and best of all clams!
- 1/2 cup flour
- 1/2 cup butter
- 8 oz bacon, diced
- 1 medium size yellow onion, diced
- 3 celery stalks, diced
- 1 tbs garlic, chopped
- 2 lb potatoes, diced
- 1-10oz can whole cooked clams
- 4-8oz jar clam juice
- 1 tbs clam base
- 1 qt half & half
- 1 tsp black pepper
- 1 tsp dry mustart
- 1 tsp thyme dried
Melt Butter add Flour to make roux, set aside.
In heavy bottomed stock pot cook bacon until fat has rendered and brown • Add onion, celery and garlic and sauté until translucent
Add all remaining ingredients except half and half and the roux
Bring to a boil, reduce heat and simmer until potatoes are just done.
Slowly add roux stirring constantly until thickened
Add half and half, and simmer for 20 minutes more
Adjust seasonings to taste and serve