There are few things cozier than a bowl of creamy hot soup, and New England clam chowder is one of the coziest.
Jon Schwenk, chef and owner of C&S Chowder House in Roswell (as well as C&S Seafood and Oyster Bar on Cobb Parkway in Atlanta and Hugo's Oyster Bar in Roswell) shared his recipe for the ultimate fall dish -- watch the video and scroll down to find out how to make the East Coast favorite yourself.
NEW ENGLAND CLAM CHOWDER
Ingredients:
1/2lb butter unsalted
½ cup AP flour
1 cup bacon small dice
1 cup onion small dice
1 1/2cups celery small dice
1 tbsp minced garlic
2 cups chopped clams
64ozs or 2qts clam juice
2 cups heavy cream
1 cup half & half
2 cups med dice Idaho potato peeled
2 bay leaves
½ cup chopped parsley
¼ cup chopped fresh thyme
Few dashes tabasco
Salt & Black pepper to taste
Directions:
Render bacon in medium size stock or soup pot until crispy, add celery, onion, garlic and butter and cook for another 4-5 mins.
Add flour and cook for another 2-3 mins,
Add remaining ingredients and bring to a simmer, simmer lightly for about 15-20 mins until potatoes are tender.
Adjust seasoning
Serves 8-12
C&S Chowder House,
12040 Etris Road Suite 150 ,Roswell. 470-321-5077, candschowderhouse.com/
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