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Clam Chowder Recipe
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Clam Chowder
This recipe hails from the Wayfarer Restaurant & Lounge in Cannon Beach and serves 12.
Ingredients:
-5 strips bacon, cooked and diced
-1 onion, diced
-4 stalks celery, diced
-2 tsp. dried thyme
-2 tsp. garlic, minced
-1 & 1/2 cups whole butter
-8 cups chopped clams
-6 cups clam juice
-4 cups potato, pre-cooked and diced
-2 tsp. salt
-2 tsp. black pepper
-6 dashed of Tobasco sauce
-2 quarts halk and half
1 1/2 cups flour
Melt butter. Add onions, garlic, bacon, thyme and celery. Sauté until onions are transparent. Add flour, make roux (cooked butter flour mix). Cook 5 minutes.
Add clams and clam juice. Cook at medium heat for 20-30 minutes (do not boil). Add halkf and half, heat to 170 degrees (do not boil). Season with salkt, pepper and Tobasco.
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