Monday, May 17, 2010

New England Clam Chowder

I don't know about you, but I hate fishy tasting food, even something called Clam Chowder. The reason I enjoy this soup is because the only hint of seafood that you get is when you bite into one of the little clams--just enough for comfort :) Hope you enjoy this.


-2 tbs olive oil
-2 tbs unsalted butter, and another 4 tbs later on
-1 1/2 cups diced yellow onion
-1 1/2 cups diced celery
-1 1/2 cups diced carrot
-2 cups diced yukon gold potato, peeled
-1 1/2 tsp salt
-1/2 tsp pepper
-1 tbs fresh thyme
-1 bayleaf
-3 regular size cans chopped clams in clam juice (reserve the juice)
-1 1/2 cups water with chicken bouillon, or 1 1/2 cups prepared chicken broth
-1/4 cup flour
-1/4 cup heavy cream
-1 cup milk (nothing under 1%)
-1 tsp Old Bay seasoning (optional)

In a soup pot, melt butter with the olive oil and add the diced onion, stirring well until they begin to sweat and turn translucent, but do not brown. Add the celery, carrot, potatoes, salt and pepper. Add the bayleaf and thyme. Open your cans of clams and, keeping back the clams, pour in the juice from each can. Add your bouillon water or chicken broth and bring the whole thing to a boil. Meanwhile, put your flour in a bowl and, beneath the faucet, slowly whisk in cold water, smoothing out lumps as you go. Pour the flour mixture into the boiling pot and stir well. It will thicken up after you do so. Add in your reserved butter, chopped clams, the heavy cream, milk and the Old Bay. Cook on medium heat, stirring occasionally, till the potatoes are soft.

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