Recipes For 2009

Wesquasett Inn Clam Chowder

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WEQUASSETT INN'S CLAM CHOWDER (Chatham, MA)

  • 4 strips bacon
  • 1 large leek, diced
  • 1 small onion diced
  • 4 ribs celery diced small
  • 3 large potatoes - diced and precooked halfway
  • 1/2 lb butter
  • 1/2 lb flour - approx 1-1/2 cups
  • 2 tbsps dried thyme
  • 6 drops tobasco
  • 6-8 drops Worcestershire sauce
  • 6 cups clam juice (or half chicken or vegetable broth)
  • 3 cups chopped clams in a can - with juice
  • 2 cups half and half
  • salt and pepper to taste

Place bacon in large pot and cook till crisp. Add butter, onions, leek and celery and cook till vegetables are soft - about 5 minutes.

Add tobasco, Worcestershire and thyme and cook another 5 minutes. Whisk in the flour and cook another5 minutes on medium, being careful not to burn it. Slowly add clam juice - it will become thick. Add potatoes and cook until tender, then add clams with their juice and the cream. Taste for seasoning and add salt and pepper as needed.

If it is too thick, add more cream until desired consistency.