UPDATE:
Thanks to reader Elizabeth for calling our attention to an error in the recipe! We consulted one of our favorite Mickey Cookbooks to bring you the correct details!
One of my husband’s fa-vor-ite dishes in Disney World is this super creamy clam chowder from Liberty Tree Tavern in the Magic Kingdom!
Liberty Tree Tavern in Magic Kingdom
It’s a New England style clam chowder, which means it’s made with milk and ends up creamy instead of brothy in the end. This delicious goodie has been a staple on the Liberty Tree Tavern menu for years, and it’s a guest favorite.
Clam Chowder from Liberty Tree Tavern
But here’s a DFB Tip: don’t have time for a long lunch? Head on over to Columbia Harbour House nearby to get a similarly delicious chowder fix, counter-service style!
Let’s get cookin’…
New England Clam Chowder
Liberty Tree Tavern, Magic KingdomIngredients (Makes 6 Servings):
1/2 cup celery, diced small
1/2 cup onions, diced small
1/2 cup green bell pepper, diced small
1/2 cup butter or margarine
1/2 cup all-purpose flour
24 ounces clam juice
1 12-ounce can chopped clams, with juice
1 quart milk
1/8 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
2 cups potatoes, cooked, cut in 1/2-inch cubes
Directions:
In a 4-quart saucepan, melt butter or margarine. Add celery, onions, and green peppers. Saute about 5 minutes until tender. Add flour and cook an additional 5 minutes to form a roux. Stir in clam juice, chopped clams, and milk and bring to a boil. Reduce heat immediately and simmer for 15 minutes. Continue stirring while chowder thickens. Season with thyme, salt, and pepper and add cubed, cooked potatoes.
When potatoes are hot, serve immediately.
Recipe taken from Mickey’s Gourmet Cookbook: The Most Popular Recipes from Walt Disney World and Disneyland, copyright 1994
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I read through this recipe thinking I might try it, but now I think there must be an error. I was mentally halving the recipe and realized this recipe would have me sauteeing the vegetables in two entire sticks of butter, then adding one and a half cups of flour! That’s a half a stick of butter per serving. I am wondering if this recipe either a) makes a LOT more than 8 servings (a pound – 4 sticks – of butter and 3 whole cups of flour would make enough roux to thicken gallons of soup) or b) reduced the amounts of some of the other ingredients but didn’t reduce the fat and flour?
Elizabeth: Thanks so much for the heads up! After reviewing the recipe that we originally posted from a third party source against the recipe found in Mickey’s Gourmet Cookbook, it did appear that the ingredient ratios were off. We’ve replaced the recipe in the post with the one found in the book. Great catch! 🙂
Are the potatoes boiled in water separately? Or do I throw them in the same pot until they soften?
Crystal, throw them in the same pot. Happy cooking!
I’ve never made a roux before where the vegetables are cooked first and then the flour is added afterwards
Tarilyn, I agree it’s very uncommon. My mom’s chicken pot pie recipe calls for this, and it does work. But you could definitely make the roux the way that is more comfortable for you.