Pacific Seafood'S Clam Chowder

1. 1

   Melt the butter in a large, heavy casserole. Add the bacon and saute until crisp. Add the leek, onion and celery and saute until soft and barely golden.

2. 2

   Stir in the seasonings, clam juice, clams, potatoes and white wine. Cook gently until the potatoes are tender.

3. 3

   Add the light cream, salt and pepper. Thicken with equal parts flour and butter that have been mixed together.

4. 4

   [Joan's note: Marranate tells me the chefs create a roux with the butter and flour. Without testing this recipe, I'm not sure how much roux you'll need, so you may as well make a lot. (It keeps well in the freezer, and you can use it to thicken other sauces and soups.).

5. 5

   In a heavy-bottomed saucepan over very low heat, melt 1 stick of butter. Sprinkle 1/2 cup flour over the butter while whisking the mixture. Cook, whisking continuously, until the mixture is smooth and a pale golden color.

6. 6

   Add 3/4 of the roux to the soup and continue to cook until the soup thickens. Add the remaining roux if you need it, cooking the soup a bit after the final addition.

* Per serving · 4 servings · Values may vary.

No additional tips available.