Sunday, September 23, 2012

Clam Chowder

It is fall! It is fall! It is fall!!

I'm not saying this because I like the cold weather, in fact, I hate it!
I wish it was summer all year long!

The only thing I like about fall and winter is the food :)

I LOVE soup!

I make soup almost once a week in the cold season, sometimes more.

Today: Clam Chowder!

6-8 servings.

What you will need:
  • 1 tablespoon butter/olive oil
  • 1 cup diced onion
  • 1 cup chopped celery
  • 1 cup  chopped carrott
  • 5-6 medium red potatoes, diced
  • 8 cups vegetable broth/water (or you can use chicken broth)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon oregano
  • 1 pinch sage
  • 1 pinch thyme
  • 1 pint half and half
  • 1 6.5 oz can of clams
  • 1 8 oz bottle clam juice
  • 2 lbs fresh clams, in the shell
  • 1/2 cup bacon pieces, cooked
  • 1/2 cup sliced green onions
Melt equal portions butter and olive oil, or one, in a large stock pot - I like to use my culdron!

Add in the onion, celery and carrot.
Cook for about 5 minutes on medium heat.

Dice red potatoes, add to the veggies.

Also add in the seasonings - salt, pepper, garlic, oregano, sage and thyme.
Cover with 8 cups of veggie broth (or water, or chicken broth)

I like to use Better Than Bullion Veggie broth.

Depending on how much time you have - cook for 2-3 hours on low heat, or 45 minutes to an hour 
on a slow rolling boil - med to med high heat stirring regularly.

Cook up some bacon to sprinkle on top - if you like that sort of thing!!
If everyone eats bacon, you can cook up the bacon first, before adding in the veggies and have it incorporated into the whole chowder. It is up to you and your taste.

Once the potatoes are soft, not mushy, add in the half and half, clam juice and canned clams.

Bring to a slow simmer on low heat.

Cook for 5-10 minutes, do not boil rapidly, you do not want the half and half to separate.

At this point, if you want it to be thicker, you can add in a slurry (corn starch and cold water) a little at a time - another thing I like as a thickener for a chowder is dried mashed potatoes - just add a small amount at a time, so you don't make it too thick.

Once it is as thick as you like it, you can add in the clams.

Let then cook for 5-7 minutes, just until they all open.

**If there are some that don't open, remove them and discard them immediately!**

Serve topped with green onions and bacon (if you'd like) and warm crusty bread and butter.



1 comment:

  1. This recipe looks like something Lar would love. I am going to try it.