The Big Ketch: Clam & Corn Chowder Ingredients 2 cups yellow onion, diced small2 cups celery, diced small2 tablespoons minced garlic lb. butter cup all-purpose flour, sifted1 qt. half & half1 qt. red potatoes, diced medium, blanched until tender lb. clam bouillon1 tablespoon lemon juice cup white wine1 bay leaf1.5 teaspoons tabasco1.5 teaspoons chopped thyme1 teaspoon celery seed2 ears corn, kernels removed from the cobb1 lb. clam meat Procedure -In a pot, sweat the onion and celery until translucent. -Add the garlic, and saut. -Add the butter, and allow it to melt. -Stir in the clam bouillon, and add the bay leaf. -Add the sifted flour, and whisk to create a roux. -When the roux is cooked (approx. 10 minutes), add the white wine. -When the mixture thickens, whisk in the half & half, and allow it to thicken again. -Add the corn, tabasco, lemon juice, thyme, potatoes and celery seed, and allow the soup to thicken once more.-Add the clams with their juice at the end as to not overcook them. -Garnish with oyster crackers and parsley (optional).
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