Tony's Clam Chowder

Note: this is not a complete recipe. It's a way to jazz up any clam chowder recipe you may already have. (It's awesome!)

www.tonyschowder.com
Basic Ingredients for a chowder base:
Flour,
Butter,
Celery,
Onion,
Vegetable Stock,
Salt & Pepper

Tony’sTips:
• Substitute CLAM JUICE for vegetable stock.
• Sautee celery and onion in separate pan,
then add to base.

Basic Ingredients to finish your chowder:
Chopped Clams,
Celery,
Potatoes,
Wine,
Bacon,
Whole Milk,
Carrots,
Onions

Tony’s Tips:
• Use RED ONIONS & RED POTATOES.
• Try Hardwood Smoked Bacon.
• Chop bacon and pan cook until golden brown.
• Add some of the bacon pan drippings to your chowder.
• Use half-­‐n-­‐half and heavy cream instead of plain milk.
This will give a thicker, heartier texture and flavor.
• Avoid carrots.

Typical Chowder Seasonings:
Bay leaf,
hot sauce,
dill weed,
black pepper & salt

Tony’s Tips:
• Chopped Garlic will give your chowder a kick.
• Butter adds flavor, color and a little sweetness.
• Try some dry spice blends:
Parsley flakes,
black pepper,
white pepper,
green and red pepper,
red pepper flakes

Key: Wisk dry spice blend into half-‐n-­‐half before
adding to chowder.

Cooking Instructions:
Most people heat chowder on a stove in a sauce pan.

Tony’s Tip:
• Dust off your crock pot! When your recipe is complete, give
the chowder’s flavors an hour or more to all come together.


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