Chef Phil's Traditional New England Clam Chowder

You'll retain more nutrients if you don't peel the potatoes. Just scrub them well with a vegetable brush before chopping.

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Ingredients:

• 1/2 cup butter
• 1 lb. white onions, chopped
• 3/4 cup all-purpose flour
• 25 oz. chopped clams
• 2 cups fish stock
• 1 lb. red potatoes, chopped
• 3 cups half-and-half or light cream
• Dash black pepper
• 2 tablespoons salt
• 1/2 cup chopped fresh basil

Method

Melt butter in a large kettle or stockpot over medium heat. Add onions and saute until tender. Stir in flour. Cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside. In another kettle or stockpot, bring clams and fish stock to boiling. Reduce heat; simmer for 15 minutes. Meanwhile, in a small saucepan, cover potatoes with water. Bring to boiling. Cook about 15 minutes or until potatoes are tender. Drain and set aside. Slowly pour hot clam mixture into the flour mixture, stirring constantly. Bring to boiling. Reduce heat; add cooked potatoes. Stir in half-and-half, salt, and pepper. Add basil. Heat through, but do not boil.

Notes: Makes 1/2 gallon of Chowder. The best you've ever tasted.

Number of servings: 12

Submitted By: Chef Phil
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