Clam Chowder
Recipe type: Entree
Cuisine: seafood chowder
- 1 - 2 cans of baby clams or a bundle of fresh clams in the shells, rinsed well in cold water
- 1 medium onion - chopped
- 2 - 3 stalks of celery - chopped
- 2 - 3 carrots - sliced into coins
- 2 -3 medium potatoes - small cubes
- 4 - 5 slices of bacon - chopped fairly fine
- 4-6 cups of milk
- ½ cream
- butter
- 3 -4 tablespoons of flour
- salt
- pepper
- To prepare fresh clams for the chowder:
- Place the fresh clams and one cup of water into a large saucepan.
- Cover and cook over high heat for 9 - 10 minutes.
- Remove and discard any clams that did not open.
- Strain the liquid in a find mess strainer and set aside.
- Remove all clam meat from the remaining shells and chop to desired size.
- In a large pot oven medium low heat, slowly saute the onions until translucent.
- Add the chopped bacon and continue to cook until the bacon is partially cooked and lightly browned.
- Add the celery, stirring well to incorporate, cook for a few minutes.
- If using canned clams add them now, including the liquid..
- Add the potatoes and carrots and season well with salt and pepper.
- Add enough milk to generously cover the vegetables and simmer for 20 - 25 minutes until potatoes and carrots are tender.
- If you are using fresh clams, add the perared clams and reserved juice now.
- Turn heat to medium high and bring the chowder to a gentle boil.
- Combine 3 -4 tablespoons of flour into a half cup of cream.
- Add the flour cream mixture to the chowder and stir well to combine.
- Simmer for another 10 minutes and turn heat off.
- Chowder will thicken as it cools.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/clam-chowder/
3.5.3251