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Prep Time15 minutes
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Cook Time45 mins
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Serv Size4-6 large servings
Thick white clam chowder with clams, potatoes, celery & seasonings.
Ingredients
Original full recipe for 16 servings
Original recipe cut in half for 8 servings
Directions
Patterned after ambiance of an English club, San Fracisco's Scott's Carriage House welcomed you with plush carpets, big comfortable chairs and English hunting scenes on the wainscoted walls. The soothing decor of forest green and white with dark wood accents enhanced your superb meal of traditional English dishes, grilled meats and seafood specialties such as calamari and fisherman's stew. At the same address is this restaurant's affiliate, Scott's Seafood Grill and Bar. This recipe is from a vintage cookbook written by the California Restaurant Association.
Combine celery, onions, garlic, thyme, salt, pepper and butter in a heavy pot. Cook over low heat until vegetables are tender. Do not brown.
Add sherry and simmer 2 minutes. Add clam juice, clams, stock and potatoes. Simmer until potatoes are tender.
Melt butter in a small, heavy pan. Add flour to make a roux. Stir well and cook over a low flame for 10 minutes. Add roux to chowder and mix well to prevent lumps. Simmer 10 minutes, stirring often. Add half and half just before serving. Heat, but do not boil.
Serve and enjoy!
Conclusion
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