Wayfarer Restaurant: Clam Chowder Recipe - Chef Will Leroux
  1. Melt butter.

  2. Add onions, garlic, bacon, thyme and celery. Saute until onions are transparent.

  3. Add flour, make roux (cooked butter- flour mix). Cook 5 minutes.

  4. Add clams and clam juice. Cook at medium heat for 20 to 30 minutes (do not boil).

  5. Add potatoes, cook 10 more minutes.

  6. Add half and half, heat to 170 degrees (do not boil).

  7. Season with salt, pepper and Tabasco.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season❄️Winter

DifficultyMedium ⏰ 1h

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