New England Clam Chowder
Dayton's Sky Room in Minneapolis, Minnesota.
Servings: 8
Ingredients
- ¾ cup celery, chopped
- ¾ cup onion, chopped
- 1 tablespoon butter
- 2 quarts milk
- Roux (equal parts butter and flour blended into a smooth paste)
- 1 pound potatoes, cooked and diced
- 8 ounces clam juice
- 8 ounces clams, chopped
- ¼ teaspoon salt
- pepper to taste
Instructions
- Saute celery and onions in butter until tender. Add milk, then bring to a simmer.
- Thicken slightly with a roux. Simmer 15 minutes.
- Add remaining ingredients and then simmer for another 15 minutes. Season to taste.
