Description
Another wonderful recipe from Ray's Boathouse restaurant in Seattle. "Skip" declares this is the best clam chowder he's ever had!
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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.
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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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