Manila Clam Chowder

Name: Manila Clam Chowder
Ingredients: 1/8 cup vegetable oil; 1 3/4 cups butter (3 1/2 sticks); 2 cups medium diced celery; 2 cups medium diced onions; 1 3/4 cup all-purpose flour; 1 quart clam juice; 1 pint heavy cream; 6 large potatoes, peeled and diced medium; 2 pounds fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell); 3 teaspoons salt; 2 teaspoons pepper; 2 tablespoons crab boil seasoning (recommended: Old Bay)

12 ingredients

7 steps

Ingredients

1/8 cup vegetable oil
1 3/4 cups butter (3 1/2 sticks)
2 cups medium diced celery
2 cups medium diced onions
1 3/4 cup all-purpose flour
1 quart clam juice
1 pint heavy cream
6 large potatoes, peeled and diced medium
2 pounds fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell)
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)

Directions

1

In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent.
2

Add flour to make a roux.
3

Add clam juice and mix well to integrate flavors.
4

Reduce heat to low, add cream and bring slowly to a simmer.
5

Add potatoes, and let cook until just fork tender.
6

As potatoes begin to soften, stir in clams and continue to simmer until clams become opaque, but be careful not to overcook the potatoes.
7

Season with salt, pepper and crab boil seasoning, to taste.