Doctor's Review: Medicine on the Move

October 25, 2021

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Award-winning clam chowder

From Mammoth Mountain in Mammoth Lakes, CA

Chart House’s phenomenal clam chowder has built quite the reputation! Having won the Boston Chowderfest three times, Chart House is no longer allowed to compete in the famous event. The restaurant still attends the competition annually, however, as a member of the illustrious Chowderfest Hall of Fame. This chowder is creamy, not too salty and has a great mixture of potatoes and clams.

½ c. (115 g) salted butter
¾ c. (180 ml) flour
¼ c. (60 ml) clam broth
25 oz. (700 g) ocean clams, chopped with juice
2¼ c. (560 ml) celery, ¼-in. (0.5-cm) diced
2 c. (500 ml) red potatoes, ¼-in. (0.5-cm) diced
2 c. (500 ml) half and half
¼ tsp. (1.25 ml) dried thyme
1 tsp. (5 ml) Worcestershire sauce
¼ tsp. (1.25 ml) Tabasco sauce
2 tsp. (10 ml) black pepper

In a sauté pan, melt the butter over medium heat. Slowly whisk in the flour to make a roux. When fully combined, remove from the heat and set aside.

In a stock pot, add the remaining ingredients and stir over high heat. Boil and reduce heat to a simmer for about 25 minutes. Once the potatoes are tender, add the roux mixture. Let the soup simmer for an additional 10 minutes. Season to taste. Serves 4 to 6.

Serving suggestion: This soup is best served fresh in a crusty, sourdough bread bowl.

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