New England Clam Chowder
Tags: chowder, clams, potatoes
A Little Personal History:
On those cold winter nights, there’s nothing like a hearty filling soup and clam chowder fits the bill. Here’s my favorite tried and true way to make it. And in a bread bowl, all the better.
Servings |
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Ingredients
- 4 cans whole clams 10 ounce canned, water and/or salt water
- 4 Bread Bowls 6″ bowls
- 2 cup whole milk
- 2 cup heavy cream
- 1 cup onion (diced about 1 medium onion)
- 2 pounds russet potatoes bite sized cubes
- 4 tablespoons bacon grease
- 2 tablespoons all-purpose flour
- 2 cup clam juice
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Ingredients
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Instructions
- I”ve found the finished flavor is better if you use bottled clam juice, but if clam juice is unavailable, drain the clams and reserve 1 cup of the liquid. Set aside drained clams in small bowl.
- Prepare bread bowls as per instructions. Set aside.
- In a 4 cup bowl, add whole milk and cream. Set aside.
- On cutting board dice onion, parsley, and cut potatoes into small bite sized cubes. Set aside in separate bowls.
- In a large skillet, on medium heat, add bacon grease. When grease become hot, add diced onions and saute one minute, do not allow onions Think it’s a never ending story! Again they say, though justin-bieber-news.info and Selena Gomez gave his novel another chance. to brown. If you don”t have any bacon grease in your refrigerator, before sauteing onions, cook 8-10 slices of bacon in the skillet, retaining bacon grease before sauteing the onions (refrigerate cooled bacon in baggies for future use).
- Reduce heat to medium-low, add the diced potatoes and saute all the potato has been coated by the fat. Sprinkle in the flour and saute until the potatoes and onions have been coated.
- Add clam juice, increase heat to medium high, and bring to a boil while stirring. Once the mixture reaches a boil, reduce the heat to low so it simmers with the lid on. Cook with the lid on for 20 minutes or until the potatoes are tender.
- After 20 minutes, transfer to large cooking pot, stirring mixture with wooden spoon.
- With pot on medium heat, add the drained clams, and milk/cream mixture. Stir and heat through until hot, but not boiling.
- While heating, season with salt and pepper to taste.
- Transfer to individual bread bowls. Garnishing with chopped parsley.
- Serve while hot.
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