New England Clam Chowder – Recipe from www.recipezaar.com, recipe #20644; modified by Consumer Reports.
| Ingredients: | 20 ounces of bottled clam juice 1 large potato, peeled, cut into 1/2-inch cubes 2 tablespoons salted butter 1 cup chopped onion (1 medium) 1 cup chopped celery (about 2 large stalks) 1 clove garlic, chopped 1 bay leaf 1/4 cup all-purpose flour 1/2 cup canned chopped clams (one 6-1/2 oz can), or more, if desired; juice drained and reserved 1 1/4 cups half-and-half 1 teaspoon hot-pepper sauce Salt and pepper to taste |
| Directions: | Bring bottled clam juice and potatoes to boil in large sauce pot over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Remove from heat. Melt butter in a large sauce pot over medium heat. Add onions, celery, garlic, and bay leaf, and sauté until vegetables soften, about 6 minutes. Add flour; stir continuously, and cook 2 minutes (do not allow flour to brown). Gradually whisk in 1/3 cup reserved juice from clams. Add potato mixture, then clams, and whisk in half-and-half and hot-pepper sauce. Add salt and pepper to taste. Stir together and serve. Yields approximately 4 cups. |
| Notes: | Prep time 20 minutes. Total time about 45 minutes. For variety: Add 3 slices of bacon, finely chopped, to the melted butter. Cook until bacon begins to brown, then continue with recipe |
