NEW ENGLAND CLAM CHOWDER
~ a classic soup - easy, rich, hearty and delicious!
1 can (3 lb.-3 oz) chopped sea clams (Costco has them)
1 1/2 pounds scrubbed small red skin potatoes
2 whole bay leaves
4 slices diced bacon
4 Tbsp. butter
1 medium chopped red chopped red
1 medium chopped sweet onion
2 cloves minced garlic
1 1/2 cups chopped celery (with leaves)
4 Tbsp. flour
3 cups half & half
2 tsp. dried oregano
2 tsp. dried parsley
1 tsp. dried sweet basil
1 tsp. dill weed
1 tsp. dried marjoram
1/2 tsp. white pepper
1/2 tsp. Hungarian paprika
scant sea salt to taste since clams are canned
- Drain clams, reserving liquid. Bring clam juice to boil and add chopped red skins & bay leaves. Simmer 10 minutes or unit potatoes are tender. Set aside.
- While potatoes are cooking, saute chopped bacon in butter until crisp. Add onions, garlic, and celery until slightly soft but not brown. Stir in flour for roux, and cook 2 minutes, stirring constantly.
- Gradually whisk in drained clam broth from stock. Add potatoes and bring to simmer, stirring often.
- Add half & half, clams and seasonings. Simmer 5 minutes, stirring often.
- At this point, either serve piping hot (but do not boil or clams will toughen) or cool uncovered in refrigerator. Cover when cold.
- Serve with a mini-loaf of Artisan Herb Bread on the side of each serving plate.
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ARTISAN HERB BREAD
4-6 mini-loaves (or 1 large loaf) crusty Artisan Bread (Costco has these - baked fresh daily)
1 - 1 1/2 sticks unsalted butter
1 tsp. cracked black pepper
1 tsp. garlic powder
1 tsp. thyme
1 tsp. rosemary
1 tsp. parsley
Melt butter in saucepan. Add pepper, garlic powder and herbs. Slice bread diagonally but not completely through. Brush herb butter between slits and over top. Bake in 350-degree over for 20 minutes.
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