New England Clam Chowder
Cook some potatoes, either peeled or unpeeled, and cut them into nice cubes
(at least 1 lb., maybe even 2 lb.)
In the bottom of a big soup pot, cook a pound of bacon (I cut mine into
little pieces before I cook it to save a step) cook until completely done,
but not too crispy. Cook slowly to render as much fat from the bacon as
possible.
In the bacon fat, cook at least 2 cups of chopped onions and 2 cups of
chopped celery and some dried thyme until soft.
Add about 1/2 cup flour to make a roux and cook until it is smooth and
everything is all mixed in - at least 5 minutes.
Add about a quart of milk and brink to a boil (use any kind of milk, 1%, 2%,
whole or even powdered)
boil it until it thickens, add another 2 cups of milk a cup at a time if
it's too thick. You want it to be thick because the clams and juice will
thin it out.
When the milk mixture is simmering, add potatoes, clams and clam juice, heat
and serve after you adjust the seasonings - salt, pepper, and thyme.
These measurements are vague because I never know how many clams I am going
to have to make it. Basically you are making the best potato soup and
adding clams to it. Don't be afraid to try it.
Some people like to add paprika to it so it has a little color, but I don't.
HTH
Jean
----- Original Message -----
From: "Tom Dickhoner" <[email protected]>
To: <[email protected]>
Sent: Monday, October 10, 2011 11:35 AM
Subject: [CnD] Newengland Clam Chowder
Does anyone have a recipe for a thick New England clam chowder to send?
Tom Dickhoner
[email protected]
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