1/4 cup vegetable oil 1 medium size onion, diced 3/4 cup flour 46 oz. clam juice 1 1/2 lb clam strips 1/2 Tbsp salt 4 Tbsp Clam Base 1/4 tsp Tabasco 1/4 tsp Nutmeg 1 Tsp Worcestershire sauce 2 lbs. diced potatoes 1 pint milk 1 pint whipping cream
Render bacon in stock pot with vegetable oil. Add onions. Saute until transparent. Add flour to make roux. Stir for 5 to 6 minutes. Add clam broth, clams, seasonings, clam base and potatoes. Let simmer until potatoes are tender. Add milk & cream Let it stand for 5 minutes and serve hot.
Finn's Chop & Chowder
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303 N. Boston Ave.
Tulsa, OK 74103
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