Recipes New England Clam Chowder Yacht & Beach Club Resort

Yield: 1 gallon

½ pound Onion, Diced
½ pound Celery, Diced
12 ounces Red Potatoes, Large Diced
2 cans Chopped Clams and Juice
32 ounces Half & Half
32 ounces Clam Juice
1 teaspoon Thyme
½ teaspoon Basil
To Taste White Pepper
4 drops Tabasco
1 ounce Bacon Grease (or oil)
½ pound Roux

¼ lb. Butter
¼ lb. Flour

Method of Preparation:
In a 2-gallon stockpot, cook onion and celery in bacon grease until translucent. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well. Bring to simmer over medium heat, for 5 – 10 minutes. Add Half & Half, increase heat until it comes to a slow boil. Add roux slowly, mixing well. Keep mixing until well incorporated. Reduce heat – simmer for 15 minutes