Friday, February 3rd, 2012 | posted by mike

New England Clam Yields approximately 1 gallon

¼ lb butter

2 lbs onion diced ½”

½ bunch celery diced ½”

1 t oregano

¼ t thyme

¼ t basil

1 clove garlic minced

3 qts water

½ lb Minors clam base

2 lbs Idaho potatoes peeled, diced ¾”

2 lb chopped clams

For the roux:

½ lb butter

½ lb flour

1 pint half & half

chopped parsley- garnish

Melt ¼ lb butter in heavy soup pot, add items 2 – 7 and sauté until soft. Add water, base, potatoes & clams. Stir well and bring to a boil, boil 5 min. Meanwhile, make roux: melt butter in sauce pan, add flour and cook, stirring often, about 6 min. Add roux to boiling soup, stirring constantly. Cook 5 min., stirring often. Soup should be nicely thickened. Turn off heat. Let rest 5 min. Add ½ & ½ , stir well. Garnish with chopped parsley.

Manhattan Seafood Chowder Yields approximately 1 gallon

¼ C olive oil

2 lbs onions diced ½”

1 bunch celery diced ½”

1 lb green pepper diced ½”

1 lb red pepper diced ½”

1 clove garlic minced

1 T dry thyme

3 cans (15 oz) diced tomatoes

1 ½ C tomato paste

3 qts water & ½ lb Minors clam base, or 3 qts fish stock

2 lbs Idaho potatoes peeled, diced ¾”

1C white wine

2 lbs assorted lean, firm ocean fish, cubed 1”

Heat olive oil, add items 2 – 6 and sauté until soft. Add diced tomatoes, reduce heat to simmer, cook 10 min. Stir in tomato paste, simmer 5 min. Add stock, or water & base, turn heat to high, add potatoes & wine. Cook until potatoes are just done. Add fish, cook 5 min. Turn off heat, let rest 5 minutes and serve!