Eagan’s New England-Style Clam Chowder
1 cup onions in 1-inch chunks
1 tablespoon olive oil
1 cup carrots in 1-inch chunks
1 cup celery in 1-inch chunks
1 cup (about two 6 1/2-ounce cans) chopped clams, reserve juice
2 cups fish stock (see note)
1 1/2 teaspoons onion powder
1/2 teaspoon ground bay leaf (available at some supermarkets and The Spice House)
1 teaspoon white pepper
2 cups whipping cream (milk may be substituted, but soup will be less creamy)
1 cup bottled clam juice (no MSG)
1 1/2 cups potatoes in 1-inch chunks (about 2 large potatoes)
In stockpot, saute onions in olive oil until clear. Add carrots and celery and continue to saute about 5 minutes.
Add chopped clams with their juice and continue to saute, 2 to 3 minutes.
Add fish stock, seasonings and cream to mixture. Bring to boil.
Add bottled clam juice and potatoes. Reduce heat and simmer 30 minutes.
If necessary, chowder may be thickened with mixture of cornstarch and water. Chowder should be consistency of cold whipping cream.
Taste and adjust seasonings to taste. Makes about 8 servings.
Note: To make fish stock, add 2 quarts water to 2 pounds of fish bones from a local fish market. Add about 1/2 cup each of carrot, celery and onion pieces or ends. Bring to boil and let simmer 30 minutes. Strain stock through mesh strainer, discarding solids.
If fish bones are not available, clam base can be substituted.