Scotty’s Clam Chowder from Foley Fish
77 Wright Street, New Bedford, MA 02740
“Foley Quality” is a refrain echoed throughout the seafood industry. For more than a century, we have consistently set the benchmark for quality, freshness, and flavor. From our deep and trusted network of harvesters, we source only the “top of the catch”: fish just one or two days out of the water. Our veteran buyers walk the New Bedford docks each morning, and the fish we source is processed, packaged, and shipped the next day – or sooner. That’s how Foley customers experience fish at its prime, every time.
4 pounds chopped clams
3 sticks of butter
3 medium onions, chopped
1 teaspoon thyme
Salt & pepper to taste
3 bay leaves
1 tablespoon fresh tarragon
6 medium potatoes, peeled and diced
4 leveled serving spoons of flour
1 pint light cream
1 pint heavy cream
1 pint milk
Step by Step Instructions
Melt butter at low temperature. Add onions. Sweat at low temperature and season with thyme, black pepper, salt, bay leaves and tarragon (only if fresh is available). Put potatoes in a separate pot, barely covering them with water. Cook over medium high heat, stirring occasionally but do not fully boil.
When onions are transparent, add 4 leveled serving spoons of flour and stir for 3 minutes to obtain a roux. Add chopped clams (juice and all) and continuously stir mixture. Bring to boil. Add potatoes with 1 cup of their cooking water. Stir and bring to simmer as long as possible in order to cook flour. Add 1 pint of light cream, and 1 pint of heavy cream and bring back below simmering. Slowly add enough milk to reach desired consistency.
Taste and re-season for the right flavor. Warm the cups before serving.