Boston Clam Chowder

  • 1/4 cup melted butter
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 carrot, peeled and chopped
  • 1 tsp. dried dill
  • 1/2 tsp. black pepper
  • 1/4 cup flour
  • 2 russet potatoes, peeled and cubed
  • 1 bottle of clam juice
  • 2 cans of clams with juice
  • 1 cup (or 1/2 cup) heavy cream
    (or half and half)
  • TB fresh basil
  • TB fresh parsley

    Melt the butter in a soup pot. Add onion and celery and sauté until onion is translucent. Then add garlic, carrot and spices. Sauté briefly. Sprinkle with 1/4 cup flour (to absorb liquid) and stir to make a roux. Add the potatoes and 1 cup (or more) water. Cook uncovered for 10 minutes or so, until potatoes start to soften. Add clam juice. Cook 10 minutes more. Add clams, then turn off the heat. Finish with half and half or heavy cream. Garnish with fresh basil and parsley.


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Silver Spur Restaurant. 2650 Soquel Drive, Santa Cruz, CA 95065. Serving breakfast and lunch for Santa Cruz County, Santa Cruz, Capitola, Aptos, Soquel.
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