Santa Barbara Clam Chowder
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
60
Spice
40
Sweetness
54
Sourness
54
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 cup
Flour2 tbsps
Garlic (minced)4 cups
Celery (chopped)4 cups
White Onion (chopped)4 tbsps
Salt4 tbsps
White Pepper12 cups
Clam Juice4 cups
Potatoes (peeled, diced)6 cups
Clam (chopped, high quality)1 cup
Crumbled Bacon (cooked,)1 cup
Heavy Cream1 cup
Thyme (fresh, chopped)Directions:
1
In a small pot, melt the butter over medium-low heat
2
Once the butter is melted, slowly mix in the flour until you have a thick consistency
3
Set aside and keep warm until ready to use
4
This is the roux
5
In a 3-gallon stock pot, melt 4 tablespoons of butter
6
Once the butter is melted, add the garlic, celery, and onions along with the bay leaves, salt, and white pepper
7
Cook the mixture until it is lightly browned, stirring it occasionally
8
Add the clam juice, stir, and let it cook until it is moderately warm
9
Then add the potatoes and bring the chowder to a boil, stirring it occasionally
10
Once the soup is boiling add the chopped clams, bacon, cream, and thyme
11
Stir the soup and let it cook until hot, do not bring it to a boil
12
Remove the soup from the heat and slowly stir in the roux until the desired consistency is reached