Clam chowder
serves 6
ingredients
8 celery sticks, chopped
700g/11⁄2lb onions, chopped
1.8kg/4lb red potatoes, diced
900g/2lb canned clams
with juice
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml/8fl oz fish bouillon
2 teaspoons ground white pepper
225g/8oz butter
250g/9oz plain flour
3 garlic cloves, finely chopped
1.2 litres/2pt milk
• Put the celery, onions, potatoes,
clams, thyme, oregano, basil,
bouillon and pepper in a large
heavy saucepan. Gently cook for
30–45 minutes until the vegetables
and potatoes are soft.
• To make a roux, melt the butter in
a small heavy pan, add the flour
and garlic, and stir constantly with
a wooden spoon for a few minutes
until slightly brown.
• Combine the roux with the
vegetable mixture and add the
milk. Stir well and cook for
10 minutes. Serve hot.
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