Sunday, October 3, 2010

Clam Chowder

Photo : Timeless Gourmet

1 Lg Can Whole Baby Clams (roughly chopped)
1 Lg Can Minced Clams
8 oz Clam Juice
4 Strips Bacon (Cut into small pieces)
3-4 Cloves Garlic
1 Onion (chopped)
1 c Celery (diced, about 2 ribs)
4 Lg Potatoes (peeled and cubed)
3-4 Carrots (peeled and diced)
3/4 c Butter
3/4 c AP Flour
1 quart half-and-half (fat free is fine)
2 T Red Wine Vinegar
Salt and Pepper (to taste)
Oyster Crackers

  1. Brown bacon in large skillet.
  2. Add potatoes, onion, celery, carrots, garlic and clam juice.  Drain juice from canned claims over vegetables and add enough water or broth to cover vegetables.  Cook over medium-medium high heat until tender.
  3. While the vegetables are cooking, melt butter in large dutch oven (I use enameled cast iron) over medium heat.  Whisk in flour until smooth.
  4. Whisk in half-and-half and heat (stirring continually) until thick and smooth.
  5. Add vegetables with clam juice to the cream base and stir gently until well combined.
  6. In the last 5-10 minutes add in clams and vinegar and season to taste with salt and pepper.
  7. Serve with Oyster Crackers and big spoons.
This is my favorite Clam Chowder recipe, it is so rich and creamy.  I've even had success using 1/2 of the recommended half-and-half and the remainder 2% milk.  It doesn't have an over abundance of clams so if you have access to some great fresh clams, or if you really like them in every bite you'll want to add more.

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