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So the last few weeks (8 to be exact) by husband has been in California for his Residency Auditions for Medical School. I decided to fly out there and meet him for a weekend. He was only 45 minutes away from Disneyland so I convinced him to let us go. It really was one of the best dates ever! I love trying new food when we go on dates and this time around I decided to try the clam chowder at the Pacific Wharf Cafe in California Adventure Park. It literally was the best clam chowder I have ever eaten. When I got home, I found the recipe and yes...it is the exact recipe. I changed some things around a little bit.... but I let you know what I changed so you could have the original.
*Quick explanation of the circles on the picture... One day I want to be as cute as the couple of the front row. Hopefully I can convince my husband to go on that ride again. Tower of Terror is my FAVORITE!!!
Disneyland's Clam Chowder Recipe
5 tablespoons butter
5 tablespoons flour
2 tablespoons vegetable oil
1 1/2 cups potatoes, peeled and diced
1/2 cup diced onion
1/2 cup red pepper
1/2 cup green pepper
1/2 cup celery
2 1/4 cups clam juice (I used chicken stock)
1 1/2 cups heavy cream
1 cup clam, chopped (I used canned clams)
1/2 tablespoon dried thyme
1/2 teaspoon salt
1 pinch white pepper (I used black pepper)
1/3-1/2 teaspoon Tabasco sauce
sourdough bread, slices (optional)
Melt the butter in a saucepan and then add the flour to make a roux(It will by thick). Cook for 10 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and saute 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, clam juice (or chicken broth), 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.
Serve in Bread Bowls or with slices of French Bread
Recipe adapted from the Disney Magazine
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