how do you make the white sauce for new eng. clam chowder,want it thick?

Answer 1

for every cup of sauce, you need 2 tablespoons of butter, two tablespoons of flour, and a cup of milk. Melt the butter and mix the flour into that, over low heat. (mixing the flour straight with the butter keeps it from clumping. Slowly add the milk to that. That makes a thick, creamy white sauce, but you can add more flour if you'd like. Just keep in mind that it will thicken while it cools.

Answer 2

Classic New England Clam Chowder
Yield: 2 Servings

Ingredients

1 lg dozen hard-shell clams
3 sl bacon -or
1 cube salt pork; 2-inches
2 tb butter
1 md onion; diced
1 shallot; diced
1/2 ts dried thyme
3 lg potatoes; peeled, diced
1 freshly ground black pepper
-to tast; e
2 c milk
1 paprika to taste

Instructions

Scrub clams. Using a clam knife, open clams over a large bowl, making sure
to reserve all juice. Place clam meat in a chopping bowl and chop coarsely.
Reserve. Strain clam juice through a fine strainer.

Cut bacon or salt pork into small pieces and slowly saute it in a large
soup pot until very crisp. Remove with a slotted spoon, drain on paper
towels and reserve.

Melt 1 tablespoon butter with bacon fat over moderate heat. Saute onions
and shallots until translucent (about 2 minutes). Add chopped clams and
thyme and saute another 3 minutes.

Pour in strained clam juice and add potatoes and fried bacon. Cover and
simmer until potatoes are cooked but still firm, about 12 minutes. Add a
generous grinding of black pepper.

Heat milk, but make sure is doesn't boil. Stir into soup.

Cut remaining tablespoon of butter into small slivers. Serve chowder in
mugs or bowls topped with a sliver of butter and a sprinkle of paprika.
Serves 2-4.

Answer 3

I cheat making clam chowder.

Saute 1 onion with a stick of butter, add 3 cans cream of celery soup, 3 cans cream of pot soup, 2 cans clams with liquid, and 1 can of new potatoes diced. Cook on stove for a couple of hours and finish it with 1 qt of heavy cream and season to taste. It tastes fantastic and no one will ever know it's mainly Campbell's soup. For more flavor you can also throw in some canned clam chowder.

Answer 4

The tastiest way to get the thick white sauce is to cook the potatoes until liquid thickens naturally.A lot of people use corn starch thickener.A little water and teaspoon of cornstarch.Take and mash potatoes on the side of the pot and that will thicken just enough.Also put a couple Tabs. of cream cheese in the chowder and when it dissolves, it will thicken and taste rich(fat-free works)....

Answer 5

New Potatoes In White Sauce

Answer 6

Clam sauce tastes like fish. So does camel toe.

Answer 7

the classic way is to use a "roux".
combine melted butter with flour
in a sautee pan.
heat over low heat until thick and just begins to brown, stiring and turning occasionally.
whisk slowly into boiling soup until desired thickness is achieved.
take soup off heat.
stir in heavy cream (about one quart per gallon of soup.
voila!

Answer 8

heavy cream, butter..let the chowder simmer on low for a while, that will thicken it up. you can add wondra flour, but i think that comprimises the flavor..
good luck