The following is a fine, standard New England clam chowder, where the presence of
tarragon adds an interesting note. If you want a pure white chowder, be sure to remove the soft, black portions of the clam, which tends to discolor the soup.
New England Clam Chowder
Makes about 2½ quarts of chowder
- ¼ lb. Butter
- ½ cup Onions, chopped
- ½ cup Celery, chopped
- 1/3 cup Leeks, chopped, preferably only the white part
- 2 trimmed Green Onions, chopped, with both white and green parts
- 2/3 cup All-Purpose Flour
- 2 cups Fish Stock
- 2 cups Clam Juice
- 4 cups Light Cream
- ¼ cup Dry White Wine
- 1 lb. Clams, coarsely chopped
- 2 small Potatoes, boiled, peeled, and diced
- 1 tsp. Tarragon, fresh, half as much if dried
- 1 Bay Leaf
- Salt and Pepper, to taste
- Chopped fresh Parsely or Dill, to garnish
Melt the butter in a large pot over medium-high heat. Stirring constantly, sauté the chopped onions, green onions, leeks, and celery for about four minutes, until the veggies are soft. Add the flour and continue stirring for another five minutes, making sure that your roux doesn't turn brown.
Lower the heat a bit, and continue stirring while adding the fish stock, then the clam juice. simmer for a little less than half and hour, then stir in the cream and white wine. Add the remaining ingredients afterward.
Gently simmer the chowder for ten minutes, without allowing it to boil. Season with the salt and pepper, and serve garnished with either parsely or dill.