Friday, January 13, 2012

Clam Chowder

It's chilly out today... so here's something to warm you up!


Clam Chowder Yield: 4 Servings 
 Ingredients:
1 lb Clams, in shells
1 cup Fish stock
3 tbsp Butter
1 each Onion, chopped
1/3 cup Salt pork, diced
2 tbsp All-purpose flour
2 each Potato, diced
3 cups Milk
1 each Bay Leaf
Salt & black pepper

 Preparation:
1. Put the clams into a large saucepan, add the fish stock, and bring to a boil. Lower the heat, cover, and cook over medium heat for 5-8 minutes, until the clam shells open.

2. Discard any clams that have not opened. Set aside a few clams in their shells for garnish and keep warm. Remove the remaining clams from their shells. Discard the shells and strain the cooking juice.

3. Melt the butter in a large pan, add the onion, and cook gently, stirring, for a few minutes until soft but not browned. Add the salt pork, and cook, stirring, for 1-2 minutes.

4. Add the potatoes, milk, strained clam juice, and bay leaf to the pan. Bring to a boil, then lower the heat and simmer for 15 minutes. Add the shelled clams, and reheat gently for about 5 minutes. Remove the bay leaf and discard.

5. Add salt and pepper to taste. Serve immediately, garnished with the reserved clams in their shells.

Recipe By Classic Home Cooking
Category Soups

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