New England Clam Chowder

Here’s my simple version of Clam Chowder.  Canned clams are available anywhere, so they are the most practical for the average home cook (especially those of us living in the middle part of the country).  Notice that I make use of celery seed, as you will see in more of the recipes I post.  I will use celery stalks for flavor in stocks, but often not for finished soups, I don’t care for the softness of it’s cooked form; it’s kind of bland.  So, I make use of celery seed in many soups, dressed salads, and sauces.  The same goes for onion, as I’ve substituted for green onions.  They hold up in the soup well and give some nice color.  In the summer, fresh chives work great too.

This will make just under 2 quarts, or enough for 4 hearty servings; perfect for winter (but I eat it year-round!)

Ingredients:

3-4 strips diced bacon (about 1 cup by volume)
3 cups peel and cubed potatoes
3 TBSP chopped green onions
2, 10 oz. cans canned clams, drained with juice reserved
Water, as needed to collect 2 cups total of broth and water
½ tsp kosher salt
1/4 tsp celery seed
Pinch black pepper (about 1/8 tsp.)
2 TBSP chopped fresh parsley or 1 TBSP dried parsley
8 oz. Heavy Cream
_________________________________________________
Recipe: 
1. Prep:
Dice the bacon, peel and cube the potatoes into ½” cubes, and chop green onions and parsley. 
Strain the canned clams into a 2 cup measure, reserving the juice.  Top with enough water to have 2 cups of liquid.
Measure out the salt, pepper, and celery seed.

“Everything in it’s place”-take the stress out of cooking by prepping well before the burner goes on.

2. Cook:
Sauté the bacon in a Dutch oven or heavy pot, until crisp.  Carefully drain any excess bacon grease. 
Add the potatoes and green onions; cook, stirring for a minute or two.
Add the clam/water liquid.   Cook on medium/low heat, covered, until potatoes are tender (about  12-15 minutes).
Cook on medium heat, with lid, until potatoes are fork-tender.

Add the clams, chopped parsley, and heavy cream, stirring well.  Bring heat up for several minutes, but don’t reboil.  I use a thermometer and take off the heat when the temp is around 170F.  
Finished soup
Take a taste and adjust seasoning, if necessary.  Like all cream soups, it will want to thicken as it cools.  Just thin with a little water, as needed.
3. Enjoy! 
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