Clam Chowder

Boston Beanery Restaurant Recipe

Makes 8 Large Servings

3/4 cup butter (1 1/2 Sticks)
3 carrots, medium diced
4 cups onion, medium diced
1 stalk of celery (not heads), medium diced
3 large potatoes, peeled and diced
1 1/4 gallons water
5.75 ounces clam base
1 (5#) cans canned clams, including juice
2 teaspoons white pepper
2 whole bay leaves
1/2 teaspoon thyme
1/2 teaspoon oregano
3 tablespoons Old Bay
1 tablespoon basil
1 cup flour

In a large pot over medium high heat, sauté vegetables in 1/2 cup butter until tender (about 5 minutes).  Add water, clam base, clams and spices.  Heat to boiling, stirring occasionally.

In a saucepan, melt the remaining 1 cup butter.  When melted stir in flour until all flour is coated with butter. Using a wire whip, gradually add some water from the vegetables to the roux in the sauce pan.  Then add the sauce pan mixture to the vegetable mixture.  Stir until smooth and thickened, about 2 minutes.  Serve immediately, or ice bath to cool quickly.