Rich New England Clam Chowder
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped leek||1⁄3 Cup (5.33 tbs) (White Portion Only)|
|Trimmed green onions||2 , chopped (Both Green And White Portions)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Fish stock||2 Cup (32 tbs)|
|Clam juice||2 Cup (32 tbs)|
|Light cream/Half and half||4 Cup (64 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Clams||1 Pound, coarsely chopped|
|Potatoes||2 Small, boiled, peeled, and diced|
|Fresh tarragon/1/2 teaspoon dried tarragon||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Chopped fresh parsley/Dill||1 Tablespoon|
Melt butter in a large pot over medium-high heat.
Stirring constantly, saute chopped onion, celery, leek, and green onion 3 to 4 minutes until vegetables soften.
Add the flour and cook, stirring, 5 minutes longer, watching to see that the roux does not brown.
Lower the heat.
Stirring constantly, slowly pour in the fish stock, then the clam juice.
Simmer the soup base 25 to 30 minutes.
After simmering, stir in the cream and white wine, then add the chopped clams, diced potatoes, and tarragon.
Gently simmer the soup, without allowing it to boil, an additional 8 to 10 minutes.
Season with salt and freshly ground black pepper.