Adding Flour for New England Clam Chowder

Video Transcript

"Hi, My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to take a few minutes to show you how to make a really tasty New England Clam Chowder. It's been about twenty five minutes or so since I last checked on this. Let me give it a stir with the ladle; I mean the whisk. I don't know why I thought this was a ladle. What should have happened in that time period, is that your liquid really should have reduced down quite a bit, and your potatoes, celery and everything else that's in there should have become softer. You can see that we've got a little bit of oil sitting on top of here. What happened is that after I made the rue, a little bit more grease came out of the bacon; fat rendered out. I'm going to take a tablespoon of flour, just like this and just sprinkle it over the top. I don't want to dump it, because if I dump it, I 'll probably have lumps. What I'll do then is take my whisk, and just on the surface; whisk it all into the surface; like this. Don't submerge the whisk; just keep it all on the surface, because the flour will float. By doing this you're incorporating your flour, and you're avoiding your lumps. You can also smash it up against the sides a little bit; give it a nice good stir once it gets all in there. Now, we're going to turn our heat back up, because we have to add our heavy whipping cream so let's do that real quick."