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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside. | 2. In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently. | 3. Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
purpose flour	1	cup		-	-	-	-
onion	8		chopped	512.0	119.552	14.08	1.28
celery	2	bunches	chopped	-	-	-	-
milk	1	gallon		2381.44	186.6112	122.976	127.6608
clam	18	cans	minced drained	5268.3058	218.696	898.675	58.809
chicken broth	4	quarts		-	-	-	-
heavy cream	2	quarts		-	-	-	-
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.