of a Mongress

by Laura Foley Ramsden

Scotty's Clam Chowder

Chef Scotty served as the corporate chef for Foley Fish for many years. His recipes live on!

(serves 6-8)

4 pounds chopped clams

3 sticks of butter

3 medium onions, chopped

1 teaspoon thyme

Salt & pepper to taste

3 bay leaves

1 tablespoon fresh tarragon

6 medium potatoes, peeled and diced

4 leveled serving spoons of flour

1 pint light cream

1 pint heavy cream

1 pint milk

Melt butter at low temperature. Add onions. Sweat at low temperature and season with thyme, black pepper, salt, bay leaves and tarragon (only if fresh is available). Put potatoes in a separate pot, barely covering them with water. Cook over medium high heat, stirring occasionally but do not full boil.

When onions are transparent, add 4 leveled serving spoons of flour and stir for 3 minutes to obtain a roux. Add chopped clams (juice and all) and continuously stir mixture. Bring to boil. Add potatoes with 1 cup of their cooking water. Stir and bring to simmer as long as possible in order to cook flour. Add 1 pint of light cream, and 1 pint of heavy cream and bring back below simmering. Slowly add enough milk to reach desired consistency.

Taste and re-season for the right flavor. Warm the cups before serving.

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