Boston Clam Chowder
Ingredients:
| 4 lb. |
Butter |
| 7 lb. |
Onions, diced |
| 7 lb. |
Celery, diced |
| 12 oz. |
Garlic, chopped |
| 3 lb. |
Flour |
| 20 lb. |
Frozen chopped clams, thawed |
| 20 ea. |
Russet potatoes, peeled and diced |
| 9 gal. |
Chicken stock |
| 8 oz. |
Clam base |
| 1 gal. |
Cream |
| 1-2 lb. |
Cornstarch |
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Salt, pepper, Tabasco and thyme to taste |
Method:
- Melt the butter in a steam kettle. Add the onions, celery and garlic and sweat until softened.
- Add the flour and cook for 5 minutes.
- Add the thawed clams, potatoes, stock and clam base. Bring to a boil and simmer until potatoes are tender. Season.
- Make a slurry with the cream and part of the cornstarch. Thicken until desired consistency.
Source: Chef Keith Hammerich, CCSF
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