Disney's Monterey Clam Chowder

Monterey Clam Chowder

Pacific Wharf Cafe

Serves 6

Ingredients

5 T. butter
5 T. flour
2 T. vegetable oil
1 ½ c. potatoes, peeled and diced
½ c. diced onions
½ c. red peppers
½ c. green peppers
½ c. celery
2 ¼ c. clam juice
1 ½ c. heavy cream
1 c. clams, chopped
1 T. fresh thyme (or 1/2 tablespoon dried)
1/4-1/2 t. salt
1 pinch white pepper
¾ t. Tabasco sauce
Sourdough Bread Bowl or bread slices

Directions

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

Serve in a sourdough bread bowl or with slices of sourdough alongside.

Disneyland's Clam Chowder

Disneyland's Clam Chowder

Café Orleans, French Market Restaurant, Royal Street Veranda

Yield: 4-6 servings
Ingredients

• 1/4 lb. butter
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 3/4 cup flour
• 1 quart milk
• 1 1/2 cups chopped clams, reserving juice
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cube chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon thyme
• 1 1/2 cups potatoes, cooked and diced

Cooking Directions

1. In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Sautee until tender.
2. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
3. Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly.
4. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.