5 tablespoons butter
5 tablespoons flour
2 tablespoons vegetable oil
1 1/2 cups potatoes, peeled and diced
1/2 cup diced onions
1/2 cup red peppers
1/2 cup green peppers
1/2 cup celery
2 1/4 cups clam juice
1 1/2 cups heavy cream
1 cup clams, chopped
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
1/4-1/2 teaspoon salt
1 pinch white pepper
3/4 teaspoon Tabasco sauce
Sourdough Bread Bowl or bread slices
Melt the butter in a saucepan and then add the flour to make a roux.
Cook for 10 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux.
Whisk well to blend in the roux.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
Add more seasoning to taste.
To Serve: At the PWC this is served in a sourdough bread bowl, baked fresh on-premises in the Boudin Bakery. If you like, serve slices of sourdough alongside.