Ingredients:
8 Tablespoons unsalted sweet butter
6 Tablespoons flour
1 Quart milk
How to do it:
Melt the butter over medium heat and add the flour. Cook for 6-7 minutes stirring constantly until the roux is a blond color.
Heat the milk in a separate pan until it’s nearly boiling. Add the hot milk one cup at a time to the roux, whisking constantly. Bring to a boil. Cook for 10 minutes whisking constantly. Remove from heat and set aside until ready for use.
[...] Teaspoon thyme leaves 1 1/2 pounds diced Yukon potatoes 3 cans (6 1/2 ounce) minced clams 1 Quart Béchamel Sauce Parsley for [...]
Pingback by New England Clam Chowder | La Cuisine Classique — January 24, 2009 @ 4:46 am