Brian's New England Clam Chowder
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 1/2 cup butter
- 6 slices bacon, chopped
- 1 large yellow onion, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- 2 garlic cloves, minced
- 1/8 teaspoon thyme
- 3 -4 cups chicken stock (or equivalent of bouillion and less water)
- 4 medium russet potatoes, cubed
- 1 cup corn
- reserved clam juice, from the canned clams
- 36 ounces canned clams
- 1 pint heavy cream (half and half for you dieters)
- 1/2 cup chopped tomato (optional)
Recipe
- 1 add 1/4 of butter to stock pot and brown the bacon in the bottom.
- 2 once the bacon is done, remove it and save as garnish. add the remaining butter, onion, celery, thyme, bay leaves, and garlic. saute till soft.
- 3 add the chicken stock, potatoes, corn, and the reserved clam juice. cook on medium till tender. it will take about 25-30 minutes. if using the bouillion, you will need enough water to cover the potatoes.
- 4 add the clams and the cream.
- 5 adjust the seasonings with salt and pepper. thicken it to your taste. i use a slurry of flour and water strained. then bring to boil making sure you stir so as not to burn the bottom.
- 6 i like a few fresh pieces of tomato on mine at the last second.
- 7 serve with oyster crackers or saltines.
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