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Red Lobster Clam Chowder


2 Tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 Tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 Tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream

In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Sauté for 3 minutes mixing often. Remove from heat and add flour, mixing well.

Add milk and whisk vigorously. Drain clams and add juice to soup. Slowly bring to a boil, mixing often. Reduce heat to a simmer. Add potatoes and seasonings, simmer 10 minutes. Add clams and simmer 5 - 8 minutes. Finish with heavy cream. Serve.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.