Recipe: Durgin-Park Restaurant Clam Chowder

DURGIN-PARK CLAM CHOWDER
Source: Durgin-Park Restaurant
Makes 4 to 6 servings

"We do not recognize Rhode Island clam chowder," declares chef Tommy Ryan. "They've got tomatoes in it." At this, he shrugs as if there is no more to say: end discussion, point proved. New England clam chowder as made at Durgin-Park contains no tomatoes; in fact, it contains no vegetables at all except for potatoes. Its character is based on the simple commingling of ocean-sweet clams and dairy-rich half-and-half with a thick ribbon of melted butter to tie the two together.

4 pounds chopped clams (amount of clams reported as wrong - too many)
46 ounces clam juice
4 to 6 whole potatoes, peeled and diced
6 teaspoons celery salt
6 teaspoons white pepper
6 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce
1 pound butter (amount of butter may be wrong, basically make a roux with the flour)
1 pound flour (amount of flour reported as wrong - use enough to make a roux with the butter)
1 quart half-and-half

Place the clams and clam juice in a stockpot. Add the potatoes, celery salt, white pepper, Worcestershire sauce, and Tabasco sauce. Bring to a boil, lower the heat to simmer, and cook slowly.

In a small saucepan melt the butter. Add the flour to make a white roux. Cook for 15 to 20 minutes on low heat.

Whisk the roux into the clam mixture, and add the half-and-half. Cook slowly to blend all the ingredients.