Martin Bros. Recipes

House Special Clam Chowder

Keywords: Fish & Shellfish, Soups

Added: February 09, 2018

YIELD | 14 (8 OZ)

2 each — Capital City Medium Yellow Onions (361077), peeled, diced
4 each — Wholesale Celery Stalks (360445), tops removed, diced
1 each — Wholesale Peeled Garlic Clove (380540), minced
1/4 cup — White Wine
6 cups — Water
3 each — Wholesale Medium-Large Red Potatoes (361560), peeled, diced
1 Tbsp — Custom Culinary Master’s Touch® Clam Base (500031)
3 Tbsp — Custom Culinary Master’s Touch® Chicken Base (501610)
1 lb — PanaPesca Baby Clam Meat & Juice (927810)
1 qt — Anchor Chef’s Heavy Cream (929770)
As needed — Kosher Salt (473160)
As needed — McCormick Ground White Pepper (472561)
1 cup — Flour
1 cup + 2 Tbsp — Anchor Pure New Zealand Unsalted Butter (929750)
Create a roux by melting 1 cup of butter in a sauce pan and adding the flour, mixing well until blended. Cook on low for an additional 10 minutes. Set aside. Sauté onions, celery and garlic in 2 tablespoons butter. Add wine and continue to cook until wine is reduced. Add water and potatoes. Cook until potatoes are soft. Add clam base, chicken base and as much roux as needed for desired thickness. Add clam meat and juice along with cream. Also add more roux if needed. Season with salt and white pepper to taste.

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