Clam Chowder 46 Recipe

  • 8 Potatoes, Diced
  • 1 cup celery, finely chopped
  • 1/2 cup carrots, shredded
  • 2 onions, finely chopped
  • 4 ounces unsalted butter
  • 6 tablespoons all purpose flour
  • 1 tablespoon Tony Chacherés Creole Seasoning
  • 8 ounces clam juice
  • 8 ounces cream cheese, softened
  • 3 pounds clams, chopped
  • 2 cups milk
  • fresh parsley, chopped
In a stock pot, boil potatoes, celery, carrots and onions until vegetables are soft. Meanwhile in a small saucepan, make a light roux - melt butter (do not substitute margarine), add flour and creole seasoning, cook for 5 minutes, stirring constantly. Heat clam juice over medium heat. When juice is hot, add roux to thicken. Drain most of water off vegetables leaving approximately 1/2 C., add cream cheese and gently mix. Do not over stir. Add the broth mixture to vegetables. Add the chopped clams and milk. Cook slowly for 10-15 minutes until flavors meld together. Sprinkle top with fresh parsley when serving. Serves 8-10.
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