Mrs. Jet's Clam Chowder

"As made at BostonFest 2014"
 
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Ready In:
2hrs 40mins
Ingredients:
10
Serves:
12
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ingredients

  • 3 -4 diced onions
  • 3 cups diced celery
  • 4 tablespoons butter
  • 3 cups white wine
  • 4 (8 ounce) bottles clam juice
  • 2 -3 quarts heavy cream
  • 4 cups diced potatoes
  • 6 (6 1/2 ounce) cans clams with juice, drained liquid reserved
  • 1 -2 teaspoon cornstarch mixed with a little water
  • salt and pepper
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directions

  • Mrs. Jet says, "one glass for the chef and anyone else in the room! Cheers MadMom! Also, "I'm lazy, or efficient, I don't peel the potatoes I just cut them square and then dice.".
  • Sweat the onions and celery in the butter with a little S&P.
  • Add the wine and reduce.
  • Add the clam juice (bottles and the reserved liquid from the drained clams).
  • Reduce.
  • Add the cream, bring to the boil, careful not to the soup boil over, making a mess on the stove.
  • Reduce the heat to simmer, add the potatoes. Go for a swim with Sally, Bruce and the Smith boys.
  • When the potatoes are tender, which will take a while, add the clams and thicken and season to taste.
  • Mrs. Jet says that you can use a roux instead of cornstarch. She didn't start with the roux as in her experience unless you are going to watch the pot like a hawk it is more likely to stick and burn.

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