Clam Chowder

"Holy moly!! Your recipe was perfect and it totally hit the spot! I did change the half and half to 2% milk just to cut it down a little but everyone loved it (family reunion time right now so I had to make triple batches) so it was reviewed by about twenty-five Moseleys and they all loved it!! you are a life saver!!!"

-Katy Mosely Eugene, OR


The clam chowder recipe I used while working at The Oyster Bar, with a few adjustments:

(Serves 12)

Ingredients:
1 cup organic potatoes, diced ½ inch (russet or reds)
1 cup organic celery, diced ½ inch
1 cup organic yellow onion, diced ½ inch
1 cup organic green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup organic chopped clams (try to get fresh, even if you have to order them online)
¾ tablespoon organic coarse ground black pepper
1 ½ tablespoon organic Italian sea salt
¾ tablespoon whole fresh organic thyme
6 organic bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional) and it MUST be a kind you'd drink, so don't get the cheap stuff.
2 cups water
¾ cup clam juice (you have to purchase this separately from where you buy your clams)
¾ cup butter, melted OR Smart Balance Light
1 cup whole wheat or 12 grain PASTRY flour. Don't use non-pastry flour because you'll end up with wheat chunks!
2 quarts organic half-and-half

Method:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately.