Friday, January 13, 2012

Clam Chowder

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

Clam Chowder Yield: 4 Servings 
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

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

No comments:

Post a Comment