California Clam Chowder

Course : Chowders
Serves: 50
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3/4 cup olive oil
2 cups onion
4 cups celery
3/4 cup flour
12 cups clam juice
3 cups red bell pepper
3 cups carrot
3 pounds minced clams
3 cups tomato concasse
1 teaspoon red pepper flakes
3 pounds potato
1 teaspoon thyme
1 teaspoon oregano
6 cups half and half
1/2 teaspoon salt

Preparation / Directions:

Heat olive oil in a stockpot, over a medium flame add onions and half of the celery heat and stir for 5-6 minutes whisk in flour, heat and stir for 5 minutes, until blonde stir in clam juice, heat and stir until thickened add remaining celery, bell peppers, carrots, clams in juice, tomatoes, and red pepper flakes bring to a boil, reduce heat, and simmer for 30 minutes add potatoes, thyme, and oregano, and simmer for another 30 minutes remove from heat and stir in half and half or milk season to taste with salt and white pepper serve hot, accompanied by sourdough french bread


Nutritional Information:

131 Calories (kcal); 7g Total Fat; (45% calories from fat); 2g Protein; 16g Carbohydrate; 11mg Cholesterol; 278mg Sodium

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