Ingredients
Scale
- 1 cup diced Yukon Gold potatoes (1/2-inch dice)
- 1 cup diced celery (1/2-inch dice)
- 1 cup diced yellow onion (1/2-inch dice)
- 1 cup diced green pepper (1/2-inch dice)
- 1 cup diced leeks (green parts and rooty ends removed – 1/2-inch dice)
- 3/4 cup chopped clams (in their juices) (canned or frozen)
- 3/4 tablespoon freshly ground black pepper
- 1 1/2 tablespoon kosher salt
- 3/4 tablespoon dried thyme
- 6 bay leaves
- 1 teaspoon Tabasco
- 3/4 cup apple juice or apple vinegar
- 3/4 cup (1 1/2 sticks) butter (melted)
- 2 cups water
- 3/4 cup all-purpose flour
- 2 quarts half-and-half
Instructions
- In a large saucepan, combine diced potatoes, celery, onion, green pepper, leeks, clams, salt, pepper, thyme, bay leaves, Tabasco sauce, and apple juice. Simmer until the potatoes are tender.
- Prepare the roux by mixing melted butter and flour in an ovenproof container. Bake at 325°F for 30 minutes to eliminate raw flour flavor.
- Stir the roux into the chowder until thickened. Remove from heat.
- Blend in half-and-half and heat through before serving with crusty sourdough bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg