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This recipe was uploaded by Saltjunk
As described by Wikipedia, Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sautéed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavouring. It is believed that clams were added to chowder because of their relative ease to collect. Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II, and on Fridays during Lent. Though the period of strict abstinence from meat on Fridays was reduced to Lent, the year-round tradition of serving clam chowder on Fridays remains.
In a saucepan over low-moderate heat, sauté onion, garlic, celery, carrot and potato in butter without letting vegetables brown (approx 8-10 minutes). Add flour and stir to make a roux. Cook roux for 3-4 minutes (do not brown).
Using a wire whisk, slowly stir clam juice in the roux. Bring to a gentle boil, stirring until liquid thickens. Simmer until vegetables are tender (approx 20-30 minutes). Add clams and hot milk. Heat gently, do not boil. Season to taste.
If using fresh clams, chop them, and save juice
Ensure vegetables are cut approx the same size
Do not let your vegetables brown, just sweat them
Add a little butter and cream at the end for flavour and thickness
same as above