Ingredients
Scale
- 1 cup diced Yukon Gold potatoes
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 cup diced green pepper
- 1 cup diced leeks
- 3/4 cup chopped clams (canned or frozen)
- 3/4 cup apple juice
- 3/4 cup melted butter
- 2 cups water
- 3/4 cup all-purpose flour
- 2 quarts half-and-half
- 3/4 tablespoon freshly ground black pepper
- 1 1/2 tablespoon kosher salt
- 3/4 tablespoon dried thyme
- 6 bay leaves
- 1 teaspoon Tabasco
Instructions
- In a large saucepan, combine potatoes, celery, onion, green pepper, leeks, clams, salt, pepper, thyme, bay leaves, Tabasco, and apple juice. Simmer until the potatoes are cooked through.
- In an ovenproof container, mix melted butter and flour. Bake at 325°F for 30 minutes to create a roux.
- Stir the roux into the chowder and cook until thickened.
- Gradually stir in half-and-half until well combined. Heat to serving temperature before serving with crusty sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: New England
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg