Hobee's Restaurant Boston Clam Chowder -

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Hobee's Restaurant Boston Clam Chowder

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By Fred Calixtro, Hobee's Restaurant

Posted July 23rd, 2007

This article is reprinted with permission from Food Festivals of Southern California: Traveler's Guide and Cookbook, by Bob Carter, (1997, Three Forks)

Food Festivals of Southern California: Traveler's Guide and Cookbook

Servings:	72
Author Notes:	This recipe was a first place winner in the Best Restaurant category in the annual Santa Cruz, California Clam Chowder Cook-off. The recipe is by Fred Calixtro for Hobee's Restaurant. Since it yields 4 1/2 gallons(yes this si a restaurant recipe meant for professionals) , why not invite your family, friends and neighbors and enjoy a big batch! (You can always reduce the recipe if you're not that hungry.)
Ingredients:	2 bunches celery, chopped 1 1/2 pounds onions, chopped 6 pounds red potatoes, diced 6 cans (32-ounces each) clams with juice 3 tablespoons dried thyme 1 tablespoon dried oregano 2 tablespoons dried basil 1 cup fish bouillon 2 tablespoons white pepper 3 pounds butter 6 cups flour 6 cloves garlic 1 gallon 2% milk (for a richer chowder you can use half and half)
Instructions:	Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper; cook 30-45 minutes until vegetables and potatoes are soft. Melt butter and add flour and garlic, stir constantly until slightly brown. Combine with vegetable mixture and add milk. Stir well and cook for 10 minutes.