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Santa Cruz, CA
Chowder Cook-off Award Winner
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This recipe was a first place winner in the Best Restaurant category in the annual Santa Cruz, California Clam Chowder Cook-off. The recipe is by Fred Calixtro for Hobee's Restaurant. With the flour, this is a thicker chowder and in typical California style the chef uses 2% milk but then again, he calls for loads of butter!
Ingredients:
- 2 bunches celery, chopped
- 1 1/2 pounds onions, chopped
- 6 pounds red potatoes, diced
- 6 32-oz. cans clams with juice
- 3 T dried thyme
- 1 T dried oregano
- 2 T dried basil
- 1 cup fish bouillon
- 2 T white pepper
- 3 pounds butter
- 6 cups flour
- 6 cloves garlic
- 1 gallon 2% milk (for a richer chowder you can use half and half)
Preparation:
Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper; cook 30-45 minutes until vegetables and potatoes are soft.
Melt butter and add flour and garlic, stir constantly until slightly brown. Combine with vegetable mixture and add milk. Stir well and cook for 10 minutes.
Yields 4 1/2 gallons
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