I've had this recipe for clam chowder on my list of recipes to try for weeks. I really enjoy New England style clam chowder and I have to say that the only things that could have made this soup better were a frosty night and a jar of thyme. Our weather was not exactly perfect soup weather -- it was warm and humid out -- but with the air conditioner on, we could pretend. And the thyme -- I had a jar three days ago, but I have no idea what happened to it! I can't really say, however, that I missed it.
This soup recipe was wonderful. It was not exactly a "breeze" to throw together, and it made an awful lot of dirty dishes, but it was worth the effort. It also made a lot of soup. If you don't have a crowd, or are not prepared to eat leftovers, pare it down. I made the whole batch and will send some home with my in-laws.
The recipe came from Barb's brother "Breezie." The only change I made was in the preparation of the clams. One grain of sand can ruin a whole bowl of chowder for me, so I take extra care to get the sand out. My modifications are in italics.
Breezie's Clam Chowder
1/4 lb. bacon (4 or 5 slices), diced
6 ribs celery, cut thin
2 medium onions, peeled and chopped
2 T. butter
1 qt. chicken stock
black pepper to taste
1/2 t. thyme
5 or 6 potatoes, diced (I didn't peel them before dicing, just washed them well)
3 cans (6.5 oz each) minced clams
1 package Louis Kemp "crab," sliced
8 T. butter
6 T. flour
1 qt. milk
T.
1/4 c. cold water
Dice and blanch bacon in 2 cups boiling water for about 2 minutes.
Open clam cans and pour them into a mesh sieve, allowing juice to drain into a bowl. Place clams in a colander and rinse them with cool water, discarding any dark bits. Drain.
Saute celery & onions in 2 T. butter for 10 minutes over medium heat. Don't allow to brown.
In large soup pot, add bacon, celery & onions to chicken stock. Add clam juice (pour from bowl very slowly being sure to leave sediment in the bowl), pepper and thyme. Bring to a heavy simmer. Add potatoes and simmer until the potatoes are cooked but still firm.
In another pot, melt the stick of butter and blend with flour. Add 1 qt. hot milk; stir and until thickened to make a bechamel sauce. Add drained clams, crab, and the bechamel to the soup. Stir and simmer 10 minutes.
Make a slurry with the cornstarch and ice water and add to the soup. Bring to a boil and stir until soup thickens. Lower the heat and simmer until ready to serve.
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6 ribs celery, cut thin
2 medium onions, peeled and chopped
2 T. butter
1 qt. chicken stock
black pepper to taste
1/2 t. thyme
5 or 6 potatoes, diced (I didn't peel them before dicing, just washed them well)
3 cans (6.5 oz each) minced clams
1 package Louis Kemp "crab," sliced
8 T. butter
6 T. flour
1 qt. milk
T.
1/4 c. cold water
Dice and blanch bacon in 2 cups boiling water for about 2 minutes.
Open clam cans and pour them into a mesh sieve, allowing juice to drain into a bowl. Place clams in a colander and rinse them with cool water, discarding any dark bits. Drain.
Saute celery & onions in 2 T. butter for 10 minutes over medium heat. Don't allow to brown.
In large soup pot, add bacon, celery & onions to chicken stock. Add clam juice (pour from bowl very slowly being sure to leave sediment in the bowl), pepper and thyme. Bring to a heavy simmer. Add potatoes and simmer until the potatoes are cooked but still firm.
In another pot, melt the stick of butter and blend with flour. Add 1 qt. hot milk; stir and until thickened to make a bechamel sauce. Add drained clams, crab, and the bechamel to the soup. Stir and simmer 10 minutes.
Make a slurry with the cornstarch and ice water and add to the soup. Bring to a boil and stir until soup thickens. Lower the heat and simmer until ready to serve.
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1 comment:
We experimented--the soup freezes well! It looks kind of "icky" when you defrost it, but heating it low and slow and with plenty of stirring makes it JUST FINE.
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