The Point's New England Clam Chowder
- 1 lb. Butter
- 10-12 10 oz cans whole baby clams
- 1 pt self rising flour
- 1 pt. half and half
- 1 ˝ gal milk
- ˝ gal potatoes 1/4-3/8 inch dice
- 1 ˝ onions diced fine
- 1 oz supreme seasoning*
- 4 chicken bullion
- 6-8 oz dry white wine
*Supreme Seasoning
- 1.5 part Tony's seasoning
- 4 parts whole thyme
- 4 parts whole basil
- 2 parts celery salt
We steam the potatoes in our commercial steamer, at home you could use a colander in a pan to steam the potatoes until done.
In a 3-5 gal pot melt the butter over med heat, add the juice from the clams. Add the onions and sauté for 2-3 mins. Add the flour and seasoning and using a large wire whip stir until smooth. Slowly add the half and half and the milk stirring constantly. As it begins to get hot it will thicken, add the clams and the wine and cook another 3-4 mins.
|
