Ingredients
Scale
- 1 cup diced Yukon Gold potatoes (1/2-inch dice)
- 1 cup diced celery (1/2-inch dice)
- 1 cup diced yellow onion (1/2-inch dice)
- 1 cup diced green pepper (1/2-inch dice)
- 1 cup diced leeks (green parts and root ends removed – 1/2-inch dice)
- 3/4 cup chopped clams (in their juices) (canned or frozen)
- 3/4 tablespoon freshly ground black pepper
- 1 1/2 tablespoon kosher salt
- 3/4 tablespoon dried thyme
- 6 bay leaves
- 1 teaspoon Tabasco
- 3/4 cup apple juice
- 3/4 cup apple vinegar
- 3/4 cup (1 1/2 sticks) butter (melted)
- 2 cups water
- 3/4 cup all-purpose flour
- 2 quarts half-and-half
Instructions
- In a large saucepan, combine the potatoes, celery, onion, green pepper, leeks, clams, salt and pepper, thyme, bay leaves, Tabasco, and apple juice. Simmer together until the potatoes are thoroughly cooked.
- Combine the melted butter and flour in an ovenproof container. Bake at 325°F for 30 minutes to eliminate the raw flour flavor and stabilize the chowder.
- Stir the roux (butter-flour mixture) into the chowder. Cook and stir until thickened; it should be slightly less thick than cookie dough. Remove from heat.
- Stir in half-and-half until blended. Heat to serving temperature while stirring occasionally. Serve immediately with crusty sourdough bread and extra Tabasco if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: New England
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 375
- Sugar: 5g
- Sodium: 878mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 56mg