Clam Chowder

Chef Will Leroux makes batches of this creamy clam chowder to give as gifts during the holidays.

Serves: 8 Save

Ingredients (12)

  • 1/2 cup butter
  • 1/2 onion, diced
  • 2 stalk celery, diced
  • 1/2 cup flour
  • 1 teaspoon dried thyme
  • 1 teaspoon minced garlic
  • 8 (6 1/2-ounce) cans clams, with juice
  • 2 cup cooked diced potatoes
  • 1 quart half-and-half
  • 3 slice bacon, cooked until crisp and crumbled
  • 1 teaspoon freshly ground black pepper
  • 3 dash Tabasco

Directions

  1. Melt butter. Add onions, garlic, thyme and celery. Saute until onions are translucent. Add flour; cook, stirring, 5 minutes.
  2. Add clams and their juice. Cook over medium-low heat 20 to 30 minutes. Do not boil.
  3. Add potatoes and half-and-half. Heat to 170 degrees. Do not boil.
  4. Add bacon, pepper and Tabasco. Makes 2 quarts.

French 75

The epitome of elegance in a cocktail glass - Franc├ęs 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.

Ingredients (6)

  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!