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Bring the mixture to a simmer and cook until the potatoes are soft. Stir the melted butter and flour in an oven-safe container and bake for 30 minutes to eliminate the raw flour flavor. Once baked, stir the flour mixture into the chowder, then remove from the heat. Slowly stir in the half and half, then return the clam chowder to the heat.

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Add in the garlic and stir for 30 seconds until fragrant. Stir in the flour until cooked off and lightly browned, about 1 minute. Add in the potatoes, half-n-half, chicken stock, clam juice, Old Bay, white pepper, thyme, and bay leaves. Bring to a simmer, scraping up any brown bits from the bottom of the pot.

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Reduce the heat to a simmer, but make sure everything is still boiling for 30 minutes. Add the rest of the butter in a shallow baking dish and put in a 325° oven. When melted add the flour and stir. Cook this flour mixture for 30 minutes in the oven. Pour the flour mixture into the chowder, stirring continually.

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Combine melted butter and flour in oven-proof container and bake at 325 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.

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2 cups water. ¾ cup clam juice (drained from canned clams or purchased separately in can) ¾ cup butter, melted. 1 cup flour. 1 -1/2 quarts half-and-half. Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. It looks like thick glue when you start out and comes out a tan color and when mixed into the.

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Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup.

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Step. 2 Add the butter to the bacon drippings, then the onion and celery. Cook, stirring occasionally, until slight softened, about 4 minutes. Add the garlic and cook 1 more minute. Sprinkle the flour over the vegetables; cook, stirring constantly, 2 minutes. Gradually stir in the clam juice and milk; whisk until smooth.

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Instructions. In a large saucepan, combine all ingredients except butter, flour and half and half. Simmer together until potatoes are thoroughly cooked. Combine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes to eliminate the raw flour flavor and stabilize chowder. Stir roux (butter flour mixture) into.

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Add the thyme and the bay leaf. Step 4. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Step 5. Meanwhile, chop the clams into bits about the size of the bacon dice. Step 6. When potatoes are tender, add cream and stir in chopped clams and reserved bacon.

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Instructions. Mix melted butter and flour together in an oven safe dish and bake at 325 degrees F for 30 minutes. In a large pot, add all ingredients except clams and half & half. Bring to a boil, turn to medium-low, cover, and allow to simmer until potatoes are cooked (10-15 minutes).

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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.

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Meanwhile in a large sauce pan, combine remaining ingredients except for the half-and-half and clams. Bring to a boil then simmer covered until potatoes are tender (about 15-20 minutes). Stir the butter flour mixture into the chowder and stir until thick. Remove chowder from heat and mix in half-and-half and the clams.

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Add the flour and cook for 2 minutes. Add the chicken broth and half and half in small splashes, stirring continuously. Add the chicken bouillon, clam juice, and bay leaf. Bring to a boil, reduce to a simmer. Simmer and reduce for 20 minutes. Add the potatoes and simmer until the potatoes are fork tender, 20-25 minutes.

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1 cup razor clams (or a little more, plus any juices), cleaned and roughly chopped (about 10 clams) 1. Boil potatoes, quartered, for 10 minutes until just tender. Rinse in cold water to cool, then.

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INGREDIENTS. 1 cup potato, diced 1/2 inch; 1 cup celery, diced 1/2 inch; 1 cup onion, diced 1/2 inch; 1 cup leek, diced 1/2 inch; 1 cup green pepper, diced 1/2 inch

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Bring soup to a light boil. While the soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover, and lightly boil until potatoes are easily pierced with a fork (about 20 min).