Clam Chowder Recipe

Having participated in a booze-themed cooking night recently, this this sherry-infused clam chowder was a smashing hit. If sherry isn't your thing (but please give it a try! Honestly! Or go get that cooking sherry stuff, which isn't nearly as good but means you won't have to step food in a liquor store), you can add more clam juice to make up the extra liquid. This chowder is nice and thick and rich and clammy and all the lovely things clam chowder is supposed to be.

The Shill Family Chowda

1 c. white onion (approx. 1/2 large white onion)

5-6 stalks celery, finely diced

5 small/medium Yukon Gold Potatoes

4 of the small cans of chopped clams in juice

3/4 c. butter

3/4 c. flour

1 quart half-and-half

1/2 c. sherry

1 1/2 tsp. Tabasco sauce (though we usually do a bit more)

1 tsp. lemon juice

1/2 Tbsp. red wine vinegar

4 fresh bay leaves

1-2 Tbsp. fresh thyme

Salt and pepper to taste (we like lots of both)

1) VEGGIES: Drain juice from the clams and pour over the vegetables. Set clams aside. Add just enough water to cover the veggies and simmer covered over medium heat. Cook until barely tender.

2) ROUX: In the meantime, in another pan, melt better and add flour, whisking constantly. Add 1/2&1/2 gradually and cook over medium heat, whisking constantly until smooth and thick (it will cling to the back of a spoon a few seconds before dripping back into the pan when ready).

3) Add undrained veggies to the roux, the clams, and sherry. Add the aromatics, red wine vinegar, lemon juice, and Tabasco sauce. Heat through over medium heat until gently bubbling. Season with salt and pepper to personal preference.

4) For optimal taste/texture, prepare the day before you want to serve it and let sit refrigerated overnight. Yum.