New England Clam Chowder (Popponesset Inn)
New England Clam Chowder (Popponesset Inn) Preparation
In a sauté pan, prepare the roux by melting the butter. Add the flour and cook, stirring constantly, for 5 minutes.
Strain the clams from the juice
In a large soup pot, heat the juice over medium heat. When hot, add the roux to thicken.
In a separate pot, boil or steam the onions and celery until tender. Boil or steam the potatoes until cooked but still firm. Add the cooked onions, celery and potatoes to the thickened clam broth. Add the chopped clams, cream and seasonings. Cook an additional 5 minutes. Serve immediately.
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New England Clam Chowder (Popponesset Inn) Reviews
46 cups juice?? You need to fix this recipe because it isn't right.
4 months, 2 weeks, 2 days, 6 hours, 54 minutes ago
[I posted this recipe.]
3 years, 10 months, 3 weeks, 5 days, 21 hours, 17 minutes ago
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