Chef's Quick tips: Clam Chowder

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This week, Mike Harden, owner of Lobstercraft, shows Tina Redwine how to prepare seasonal seafood dishes. 

 

Clam Chowder

 

Ingredients 

1⁄2 Cup of butter

1 1⁄2 Large Onion

3⁄4 Cup all purpose flour

1 Quart large clams

6 (8oz) clam juice

1 Can (48oz) chicken stock

1 Lb Potato cubed

3 Cups Half-and-Half

Salt and Pepper

1⁄2 Teaspoon dill weed

 

Method

Melt butter in pot. Add onions and saute until clear. Stir in flour. Cook 2-4 minutes • In separate pot bring clams and clam juice to boil and then simmer for 15 minutes • Boil potatoes for 15 minutes • Combine with onions and clams into one pot. Add half-and-half, salt and pepper to taste, and dill. 

 

Contact

 

Mike Harden

Lobstercraft

Fairfield, CT
1891 Post Road. Fairfield, CT 06824.

Norwalk, CT
24C Monroe St. Norwalk, CT 06854. 

 

 

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