New England Clam Chowder
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Thinly sliced leek||1⁄4 Cup (4 tbs) (White Part Only)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Cream||1 Cup (16 tbs)|
|Finely diced potato||1⁄2 Cup (8 tbs)|
|Hard-shelled clams/2 cans of 7.5 ounce each minced clams, drained, reserve liquid||12 Large|
|Worcestershire sauce||1⁄2 Teaspoon|
|White pepper||To Taste (Few Grains Are Required)|
|Finely chopped parsley||1 Tablespoon|
In a heavy 3-quart saucepan melt butter over low heat.
Add the celery, leek, onion, and green pepper; stirring occasionally, cook 6 to 8 minutes, or until partially tender.
Meanwhile, combine milk and cream and scald.
Blend flour into the vegetable-butter mixture; heat until mixture bubbles.
Gradually add the scalded milk and cream, stirring constantly.
Bring to boiling, stirring constantly; cook 1 to 2 minutes.
Stir in the potato, reserved clam liquid, salt, thyme, Tabasco, and pepper.
Bring to boiling and simmer 25 to 35 minutes, stirring frequently.
Add minced clams and Worcestershire sauce.
Pour soup into a tureen or individual soup bowls.
Garnish with parsley.