Oh, dear. You made papier mache paste! We probably should have mentioned the ratios Bill Door stated above. Roux is measured in tablespoons, not cups, unless you’re cooking for 25!
Yeah, way too much roux. Oh well. Live and learn.
Oh well, I was thinking of re-doing the wallpaper in my basement. Maybe I’ll go with a nautical theme.
Yikes. Never heard of roux in a chowder at ALL.
Can you pull the clams out of it and make them into a dip with cream cheese and sour cream? The bacon/onion flavor could be an advantage there.
Yeah, use the rest for wallpapering. Your basement will have a comforting and tasty bacon and onion aroma.
I guess it depends on what you mean by “roux,” but adding flour to the sauteed celery and onions in whatever fat you’re using is pretty standard for most (but not all) New England clam chowder recipes I’ve seen. Here’s a typical example. I personally like my chowder on the thinner side, so don’t use it (and I also use salt pork instead of bacon.) But if you order clam chowder at pretty much any diner here, it is thickened to hell and back with flour.
I can’t recall using more than a tablespoon or two of flour to make a roux ever, for anything!
See, Chicago is one of my top five food cities in the US, but this is why I don’t call for seafood there. I don’t care how “fresh” the waiter calls it, or how skilled the chef is. I’ll eat my seafood in Maine or Boston or Baltimore or Chincoteague or Charleston or New Orleans or Seattle or San Francisco. Chi is for MEAT. Or freshwater fish.
Exception made for Shrimp de Jonghe, a Chicago classic.
I go up to four tablespoons, along with four of fat, for a big ol’ pot of Creole gumbo. No more, though.
Well, that’s just common sense. While there are restaurants that do seafood perfectly well, that’s not what a visitor should focus on, given we’re almost a thousand miles from the nearest ocean. What do you think the first dishes I eat are when in a state bordering an ocean? 