Clam Chowder is definitely a New England favorite- I found 2 different recipes to use as a template but then just created my own --I was trying to use up the leftover clams as well as keep it a 'light' version -- it was a little thin upon sampling so used about 1T cornstarch in 2T skim milk and thickened it. A little instant mashed added would have done the same trick and don't be soooo horrified I do use instant sometimes!
20 clams -cooked and cleaned (see the ziploc of my leftovers) -Chopped
1 Bottle Clam juice
1 c half and half
1 T flour
2 T dry sherry (optional- I think I would skip it next time)
1 onion, chopped
EVOO
3-4 small potatoes -cooked and chopped small dice
bay leaf
1/4 tsp dry chopped thyme
tabasco sauce to taste
Saute your onion in EVOO until soft --then add flour and stir and cook for a minute--add clam juice
Cook until thickens about 1-2 minutes--add bay leaf and thyme
Stir in cooked potatoes, half and half, sherry, clams and tabasco and simmer
Now ours didnt thicken enough to our liking so I added 1T cornstarch mixed with about 2 T cold half and half and then added to chowder--it thickened nicely then.
Remove your bay leaf to serve--actually we made this up for Friday Lenten lunch so it went directly into containers!
Comments
Post a Comment