in the kitchen

in the kitchen

Thursday, December 8, 2011

Chowder Time!

Clam Chowder
3 cups water
4 cups 1/2 inch dice potatoes
1/2 cup 1/4 inch dice celery
1 cup 1/4 inch dice sweet onion
1 teaspoon salt
6 tablespoons butter
6 tablespoons flour
1 cup half and half
1 1/2 cups milk
2 (6.5 oz.) cans chopped clams
Crumbled bacon for garnish
Heat water in a large sauce pan to a boil. Add veggies and salt. Cook until potatoes are tender. Meanwhile, melt butter in a skillet. Stir flour into butter and cook for 2 or 3 minutes, stirring constantly. Whisk in half and half and milk slowly and continue to cook until thick and bubbly. Remove and discard 1 1/2 cups liquid from the veggies. Add the clams with their liquid and heat through. Stir the white sauce into the veggies and mix gently but thoroughly. Serve hot topped with bacon.

Hints: Yukon gold potatoes are great but russets are fine. Whole milk can be substituted for the half and half. The bacon is a really good addition but can be deleted. Can clams are the only kind we can here in the Wasatch Mountains but if you are in an area where fresh clams are available, go for it!

Have you ever had clam chowder at Moe's in New Port Beach, Oregon? There is also Moe's West at the Devil's Punch Bowl. Wow, wow, wow! Don't miss it if you're ever on the Oregon coast.

1 comment:

  1. I really do not like Clam Chowder, but this one is worth tasting!