Spenger's award-winning
New England clam chowder
From Chef Devon Boisen
- 2 cups medium diced potatoes
- 4 strips sliced bacon, not particularly lean
- 4 tablespoons butter
- 3/4 cup flour
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1 quart water
- 1 (8-ounce) can clam juice
- 1 1/2 pounds clams
- 1 cup cream
- 1 cup half and half
- 1/2 teaspoon thyme
- 1 Bay Leaf
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1 teaspoon clam soup base
Blanch the potatoes until just barely tender. Rinse under cold running water, drain, and set aside. Sauté the bacon in a 4-quart sauce pan over medium heat until it is crisp and all bacon fat has been rendered. Remove the bacon from the pan, dice, and set aside. Return grease to the pot along with half the butter. Add flour and cook the roux on low heat for 3 to 4 minutes. Remove the roux from pot and set aside. Add remaining butter to pot and sauté the carrots, onions, green peppers, and celery over low heat to soften. Return roux to pot, and add the water and clam juice. Raise the heat to high and cook, stirring frequently for 6 to 8 minutes, until thickened. Add clams, bacon, potatoes, seasonings, and cream. Simmer about 10 minutes.
About Spenger's Fresh Fish Grotto:
Spenger's Fresh Fish Grotto has been one of the Bay Area's most renowned culinary destination points for over 110 years. Adding to the Spenger's experience are the unique nautical paraphernalia and historic collectibles. Spenger's is located at 1919 Fourth Street in Berkeley, California and the telephone number is (510) 845-7771. Visit Spenger's on the Web at www.spengers.com.
