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Clam Chowder, New England Style

1 lg Ham hock
2 c Diced onion
2 lb Chopped clams
2 c Diced celery 3 1/2 c Water
Roux mixture
2 tb Oil
Milk to thin
1 ts White pepper
2 Cloves crushed garlic


Roux:
1/2 c Clarified butter
1/2 c Water
1 c Flour
2 tb Clam juice


Saute onions and celery in 2 Tbs of oil that has been heated in a large dutch oven. Add remanining ingredients except milk and roux mixture. Place dutch oven in a 325 F oven for 2 hours.


Remove ham hock and strip skin and meat from bone. Grind meat and return to stock.


Add roux to stock, stirring constantly until well combined. Let mixture set overnight. Re-heat and add milk to desired consistancy.


Yields about 1 gallon.


Roux: Mix all ingrediants together to make a medium thick paste. Add to stock.

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