New England Clam Chowder

Clam chowder may be a traditional East Coast favorite, but Hello Betty Fish House adds a dash of Tabasco for a bit of West Coast flavor. Simple for the at-home chef to re-create, this creamy, delicious soup is sure to be a crowd favorite — especially with the addition of bacon.

New England Clam Chowder
Serves 4

3 bacon strips, 1/4-inch dice
1 can clam juice
3 medium red potatoes, 3/4-inch dice
1/2 yellow onion, 1/4-inch dice
1 leek, 1/4-inch dice
2 celery stalks, 1/4-inch dice
1 T. Old Bay seasoning
2 T. kosher salt
4 oz. butter
4 oz. flour
8 oz. blond roux
2 c. manufacturing cream (available at Costco and Smart & Final)
1 qt. half & half
1 can chopped clams with liquid
2 t. clam base
1/3 c. fresh thyme, chopped
Tabasco to taste

In a large stockpot, cook the bacon. Remove bacon from the pot, reserving the fat.

Combine clam juice and potatoes and cook. Pull the potatoes out just before they are fork tender.

In a separate stockpot, sauté the onion, leek and celery until soft. Add Old Bay seasoning and kosher salt. Cook for two minutes. Remove the vegetables from the pot.

Melt butter and whisk in flour until smooth. Cook until golden, about 4 minutes. Add the cream, half & half and clam juice. Stir constantly until the mixture thickens.

Combine all ingredients. Adjust seasoning as needed.


Nick Schultz, Executive Chef
Hello Betty Fish House
211 Mission Ave.

Categories: Food & Drink