Hobee's Restaurant Boston Clam Chowder

Hobee's Restaurant Boston Clam Chowder
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Recipe for Hobee's Restaurant Boston Clam Chowder. This recipe was a first place winner in the annual Santa Cruz, California Clam Chowder Cook-off.

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)

Directions

  1. Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper; cook 30-45 minutes until vegetables and potatoes are soft.
  2. 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.

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