Hungary Tiger Clam Chowder

This is the popular clam chowder served at the former Hungary Tiger restaurant chain in Southern California. This recipe is not a classic clam chowder because does not include any bacon or other meat and in addition to onions it is flavored with leeks, celery, green pepper, thyme, and white wine.

Clam Chowder Ingredients
- 1/4 cup of butter
- 1/3 cup of chopped onion
- 1/3 cup of chopped leeks
- 1/3 cup of chopped celery
- 1/3 cup of chopped green pepper
- 1/4 cup of flour
- Four cups of fish stock or water
- Salt and pepper to taste
- 1/2 bay leaf
- Dash of thyme
- 1/3 cup of diced potatoes
- 2 tablespoons of dry white wine
- 1/2 cup of chopped clams
- 6 tablespoons of whipping cream

Clam Chowder Instructions
Melt butter in sauce pan. Add onion, leek, celery, green pepper and cook till tender. Stir in flour. Reduce heat and cook slowly 10 minutes. Add bay leaf and thyme. Bring to boil stirring then add potatoes and wine. Reduce heat and simmer 30 minutes. Add clams and cook 5 minutes. Just before serving stir in hot cream.

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