Ingredients
-
2
-
1
-
2
-
1/4
-
2
-
1
-
1
-
1
-
12
-
1/2
-
-
-
-
-
Directions
Great New England Clam Chowder,I originally got this recipe from the Copycat web site. It is supposed to be a copy of Red Lobster’s clam chowder. After making it I think it is better than theirs.,How would you duplicate this recipe for 40 people?,The amount of butter is way off. 1 cup = 2 sticks! For a roux, 1/4 c flour only requires 4 Tbl (1/2 stick) of butter. I did add 2 strips of bacon, diced, to the butter. I sauted the bacon in the butter until just before it was crisped and then added the onion. I also added more clams, an extra can or two. The flavor was wonderful.
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Steps
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1
Done
|
Place Potatoes in Saucepan and Cover With Water, Cook on Medium Heat Until Tender. |
|
2
Done
|
Remove Potatoes from Heat, Drain and Set Aside. |
|
3
Done
|
in 2 Quart Saucepan on Medium Low Heat Melt Butter, Add Diced Onions, Cook Until Onions Are Slightly Clear in Color. |
|
4
Done
|
Add Flour to Butter and Stir Briskly. |
|
5
Done
|
Mixture Will Start to Thicken. |
|
6
Done
|
Add Half and Half a Little at a Time While Stirring Briskly. |
|
7
Done
|
Mixture Will Be Creamy and Will Look Like Thick Cream. |
|
8
Done
|
Place Salt, Clams and Juice, Potatoes, Bottled Clam Juice and Milk With Mixture. |
|
9
Done
|
on Medium Low Temperature Bring Chowder to a Slow Boil. |
|
10
Done
|
Turn Temperature Down to Low and Let Chowder Simmer Gently For 15 Minutes, Stirring Frequently. |
