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Creamy Clam Chowder recipe - perfect for wet winter nights
This is the perfect remedy to any cold, rainy day. I’ve been working on perfecting this recipe for about 5 years, and I think this is it! So enjoy this wonderfully creamy concoction on the next wet, winter night.
Ingredients:
2 T olive oil
2 T butter
3 cans clams (chopped or whole, depending on your preference, I used chopped)
2 jars clam jars
½ cup white wine
4 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, minced
¼ cup A.P. flour
2 large potatoes, peeled and cubed
2 cups cream
1 T fresh thyme leaves (1 tsp dried)
1 bay leaf
Salt and pepper to taste
Directions:
Heat olive oil and butter in a large soup pot over medium heat. Add bacon, onion, garlic, thyme and bay leaf. Cook for 7-8 minutes or until the bacon is cooked and the onion becomes translucent. Coat the vegetable/bacon mixture in flour. Cook for 1 minute to remove the flour taste. Add the bottled clam juice and the juice from the canned clams along with the white wine. Bring to a boil. Add the potatoes and cream. Continue to boil for about 10 minutes, or until the potatoes begin to break down. Use a potato masher to slightly mash the potatoes. This will help to thicken the chowder, but don’t mash too much. You want a nice chunky consistency. Add the canned clams, and cook for an additional 4-5 minutes. Serve with crackers or grilled cheese sandwiches for dunking.
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