Nov 12, 2012

Clam Chowder

Mmmmmmmm. The only thing that could be better about this is if I lived somewhere that had easy access to FRESH seafood.

Looking for something a little different? Clam Chowder can be homey and inviting if you aren't too intimidated. This recipe uses canned clams, I don't have good access to fresh ones, AND let's be honest, would I have the patience to use fresh? Probably not.

5-10 strips of bacon cut into chunks
4 6.5 oz cans of clams
1 medium onion, finely chopped
3 ribs celery, finely chopped
4 medium potatoes, peeled and chopped
2 carrots, peeled and finely chopped
1 c butter
1 c flour
2 c heavy cream
2 bottles clam juice
1 tsp salt
Ground black pepper

In a large pot cook your bacon until crisp. Remove. In the bacon grease saute your vegetables until slightly softened. Remove from pot. Add in butter, melt, and then add in the flour. You're going to create a roux here, so make sure you whisk together and there are no lumps or questionable bits. Keep stirring fairly constantly until the roux as a light peanut butter color and smells nutty and delicious. Add back in your veg, and then add in the clam juice, as well as the clam juice from the canned clams. Add in the cream and bring back up to a simmer but do NOT BOIL. Salt and Pepper to taste. Add in the clams and cook for just a few minutes until they are done. Be careful, they get tough quick.

Clam Chowder
Clam Chowder
Onion and Garlic
Clam Chowder
Add the clam juice and stock.
Clam Chowder

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