"Recipes from the Chef's Kitchen"

Another Special Out of Town Recipe

 Holland America Line
Culinary Arts Center

New England Clam Chowder

(Serves 4)

1)   1 tin Ocean Clams (12 oz.)...saving the juice
2)   2 oz. Butter
3)   1 1/2 oz. Flour
4)   1 small Onion
5)   1 Carrot
6)   1 Leek
7)   1 stalk of Celeriac
8)   4 small Redskin Potatoes
9)   1 pint of Fish Stock
10) 1 pint of Cooking Cream
11) 5 slices Bacon
12) 2 sprigs of Thyme
13) Salt and Pepper to taste

1)   Cut all vegetables into small cubes.
2)   Cook bacon on a flat tray in the oven until crispy.
3)   Sweat onions in butter until glazed.
4)   Dust with flour and sweat for a few minutes, until flour turns white.
5)   Cook the remaining vegetables separately until al dente.
6)   Add fish stock and clam juice (from the tin) to the onion and flour mixture
       and bring slowly to the boil.  Let it boil for approximately 15 minutes.
       Then add the cream and bring to a boil again.
7)   Add all remaining ingredients and season with salt and pepper to taste.

Good Eating!!!