I'm going to get right to the recipe...I have a little one BEGGING to play the computer, so I need to make this quick :)
New England Clam Chowder
Ingredients:
5 center-cut bacon strips, cut into small pieces
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half (or heavy cream..or milk), divided
3 cans (6 1/2 ounces each) chopped clams, 2 cans undrained, 1 can drained....reserve liquid from the drained canDirections: In a large pot, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the dripping until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, 8 oz. clam juice, bouillon, pepper and thyme. Bring to boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In
a small bowl, combine flour and 1 cup half-and-half (or heavy cream, or
milk) until smooth. Gradually stir into soup. Bring to a boil; cook
and stir for 1-2 minutes or until thickened. Stir in clams(2 cans with
juice and one can w/out juice and remaining half-and-half (or heavy
cream, or milk); heat through (do not boil). If your chowder is too
thick add reserved clam juice(from drained can) until it is the desired
thickness. Sprinkle your reserved bacon over each serving. Serve with a
nice warm fluffy roll :)..or in a bread bowl.
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