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Clam Chowder has been a favorite of mine for a long time. I always try to have a few cans on hand for when the craving hits, though of course there’s little comparrison to something fresh made. It’s kinda like comparing the first “luggable” computers like the Osborne 1 to a modern laptop computer, technically it’s the same thing but in reality there’s a whole world of difference.
For this New England style treat melt a half cup of butter and saute 2/3 cup of diced onion (about 1 small to medium onion). When the onions are starting to turn clear, stir in 4 tablespoons of flour. Cook that, stirring frequently until it’s golden brown and then remove it from the heat and stir in the liquid from the clams.
Dice up 3 stalks of celery and add that along with 3 cups of diced potatoes (1 small potato or so), 4 diced carrots, a bay leaf, a half teaspoon of thyme, a teaspoon of salt and add just enough water to cover the vegetables. Cook until the vegetables are tender and then add 4 cups of milk and 2 cups of shredded sharp cheddar cheese and of course, two cans of clams. Heat this until it’s warm but don’t allow it to boil or the milk a will curdle on you and that can ruin the whole thing. Sprinkle with paprika and serve hot.
2 drained cans of clams (Be sure to save the liquid)
4 carrots, diced
3 stalks celery, diced
3 c. diced potatoes
1/2 tsp. thyme
1 bay leaf
1/2 c. butter
2/3 c. onion
4 tbsp. flour
1 tsp. salt
4 c. milk
2 c. shredded sharp cheddar cheese
Technorati Tags: recipe, clam chowder, soup, seafood, new england style
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