Search Recipes: Recipe Categories    Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup      Beef, Chicken, Pasta, Pork, Seafood, Vegetarian      Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie      Christmas, Fondue, Holiday, Mexican, Thanksgiving Main | Recipes |  Seafood | Ray's Clam Chowder    Ray's Clam Chowder submitted by Mom Johnson Description Another wonderful recipe from Ray's Boathouse restaurant in Seattle. "Skip" declares this is the best clam chowder he's ever had! Directions Melt butter in a 5 quart stockpot over medium-high heat. Add potatoes, celery, onions, and carrot and saute for 5 minutes. Add flour and stir to make a roux. Add stock, cream, half-and-half, Worcestershire sauce, Tabasco sauce, pepper, salt, thyme, and bay leaf. Bring to a boil, stirring frequently. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in clams. Garnish with chopped chives. Serves up to 10 as a main course. Send to a Friend Printable Version Ingredients 1/2 cup butter 1 pound red potatoes, cubed, skin on 1 stalk celery, diced 1/2 white onion, diced 1 carrot, diced 2/3 cup all-purpose flour 2 cups fish stock or clam broth 3 cups heavy cream 2 cups half-and-half 1/2 tsp. Worcestershire sauce 1/4 tsp. Tabasco sauce 1 tsp. ground black pepper 1 T. kosher salt 1 tsp. dried tyhme 1 bay leaf 14 oz. clams, chopped with juice 2 T. chopped chives

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