Welsh Family Kitchen
New England Clam Chowder
From one of the Disney Cookbooks, this is served at Cape May Cafe at Disney's Beach Club Resort.
1 stick butter
1/3 cup flour
2 Tablespoons vegetable oil
1 large onion, finely chopped
3 stalks celery, finely chopped
1 pint leeks
2 cups clam broth
2 cans Cream of potato soup
26 oz chopped clams, liquid reserved
1 Tablespoon BTB Chicken
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt, to taste
1/4 teaspoon freshly ground pepper, to taste
2 cups 1/2 & 1/2
3-4 drop Tabasco
1. Melt the butter in a 2-quart saucepan, over medium heat. Add the flour and cook, stirring constantly, for 3 minutes. Remove the saucepan from the heat and set aside.
2. Heat the oil in a 4-5 quart Dutch oven, over medium heat, until; hot, but not smoking. Add the onion, leeks and celery and cook, stirring, about 5 minutes, until the onion and leeks are softened.
3. Stir in the clam broth, cream of potato soup, chopped clams with their liquid, thyme, basil, salt, pepper, BTB and Tabasco. Bring the mixture to a simmer over medium heat and simmer for 5 minutes.
4. Add the 1/2 & 1/2 and bring to a low boil over medium-high heat. Slowly add the butter and flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer the soup 10 minutes, stirring occasionally.
2024-01-04: For the Payne’s visit and served with our sandwich Bar.
2023-07-05: We added a 3rd can of clams, and 2 cans of Cream of Potato soup.
2023-06-04: A good batch, but we need to replace the potato with cream of potato soup, and 4 cans of clams.
2023-01-08: Very good. We used 4 red potatoes and added a Tablespoon of BTB chicken. Next time we’ll add a 3rd can of clams and leeks.
2015-01-24: Added to our cookbook.
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