Clam Chowder

[granddad]

I have tried and I just cant make a good clam chowder.Can anyone help?????????

[Liver and Onions]

I make a great chowder. My favorite is Progesso ! Easy to follow directions can be found on the can.
I like making things from scratch, but I have never tried making clam chowder.
L & O

[MIBow]

Here is a recipe I use for clam chowder... It is from memory. I am not big on exact amounts when I cook!!

(1) medium onion chopped
(2-3) stalks celery chopped
(1) stick butter
(1) cup or so flour
(2) cans clams (keep juice)
(3) cups cooked, diced potatoes (I like Yukon golds)
(1) qt whole milk
some dried parsley chopped fine
salt, pepper and thyme

I use a 5 qt pot.

First melt stick of butter, saute the onion and celery in the butter. Then add the flour. Mix this together to make a real thick roux. This will be a very light roux, not much darker than the butter. don't let this sit, stir constantly for a few minutes. Add the cans of clams juice and all. Add potatoes. You will now have a very thick mixture. I start adding milk at this time until the mixture reaches the desired consistancy. I like thick chowder, you can add milk and some water to get the consistancy you like. At this point add salt and pepper to taste. Add some parsley. I dont like too much. The most important ingredient is thyme. This will add that special touch to your chowder. I let this simmer for a while. I like to let it sit on the stove to cool for 10 minutes or so before eating.

This should be a pretty good start. My wife gets loaves of bread from Harvest Bakery and we hollow them out, put chowder in the middle, use the diggings for dipping, get some cold malt beverages and enjoy a cold rain/snow night.

Good Luck, I hope I have not left any thing out, but this is a great recipe. You should be pleased with the result

[granddad]

Thanks MIBOW
Sure sounds good. Im going to try it this week. Cant wait.
MMMMMM

[theduke]

I tried this recipie and the it was really dark not as dark as chili but not far off. the roiux sp? got a little dark but I figured it would lighten a little but never did. I didnt even cook it on that high of heat still it tasted great

[kbkrause]

Just dont cook your roux as long. You're just looking for a real light color. It is called a blond roux or light roux Now go try again... :)

Here is a link to pics for reference... http://www.flavorroux.com/FlavorRoux/Colorlevel.htm

[el Cazador]

I haven't tried this recipe, but it sounds really good. I'd probably put a dash of cayenne in there, just to add some zip!