This wholesome, classic comfort food is packed with flavor and perfect for winter meals.
- 1/4 cup butter, unsalted
- 1/4 cup flour, all-purpose
- 2 medium russet potato
- 1 stalk celery
- 1 medium onion
- 1 medium leek
- 1 medium bell pepper, green
- 4 ounce clams, raw
- 1 teaspoon black pepper, ground
- 1 teaspoon salt
- 1 teaspoon thyme, dried
- 3 each bay leaf
- 1/2 teaspoon hot sauce
- 1/2 cup cooking sherry
- 1 cup water
- 1/2 cup clam juice
- 2 pint half and half
Combine butter and flour in a saucepan until butter is melted and a you have made a roux (thick butter/flour paste). Set aside.
Dice potato, celery, onion, leek, and bell pepper; toss all into a large saucepan. Chop clams and add to veggies. Combine all remaining ingredients except half-and-half.
Simmer until potatoes are thoroughly cooked.
Add butter-flour mixture to chowder and stir until thick.
Remove chowder from heat.
Stir in half-and-half until blended.
Heat to serving temperature, stirring occasionally.
Calories: 421kcal | Carbohydrates: 35g | Protein: 11g | Fat: 25g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 706mg | Fiber: 3g | Sugar: 10g