New England clam chowder

Enlarge Image

Chris Parker/ThisWeekNEWS

New England clam chowder. Buy This Photo

Yield: 10 servings

Ingredients

• 2.5 cups leeks chopped
• 2.5 cups carrots diced
• 2 cups celery diced
• 4 cups redskin potatoes, diced, skin on
• 1 Tablespoon Old Bay seasoning
• 1 Tablespoon clam base
• ½ teaspoon cayenne
• 51 oz. chopped clams in juice
• 3 Tablespoons olive oil
• 3 Tablespoons butter
• 6 Tablespoons flour
• 1.5 qt. heavy cream
• 1.5 qt. half and half

Procedure

In large stock pot add olive oil, sauté leeks, carrots and celery until they begin to soften. Add butter, then add flour, and continue cooking for 3-4 min. Add cream, half and half, clam base, Old Bay, cayenne pepper and potatoes.

Return to a boil and reduce heat and simmer 10-15 min.

Add clams with juice, return to a boil. Reduce heat and simmer stirring frequently for 10-15 min.

Adjust with salt and pepper.