New England Clam Chowder
This is Steve's favorite soup so I've had ample practice perfecting this recipe. Steve says it's the best Chowder and it's spoiled him from being able to eat Chowder from a can. It's not that dreadful library paste that a lot of people call Clam Chowder - this is light and flavorful, which is how I remember it from my childhood.
Traditionally, I made this recipe using flour, however, I much prefer using dried potato flakes. They do not stick nearly as much as the flour and the texture is perfect. This is my new favorite method for thickening all gravy and soup!
This makes a big pot of soup - which is the only way I ever make soup!
Ingredients:
Preparation:
Saute bacon until it just starts to get crispy. Remove bacon and reserve. Saute chopped onions over medium heat in bacon fat and 1 T butter, seasoned lightly with salt and pepper.
Flour Method: When onions are soft, add flour and stir for 2 minutes. Add clam juice, stirring to mix flour in thoroughly.
Potato Flake Method: When onions are soft, add clam juice and then stir in potato flakes.
Add diced potatoes, reserved bacon, dried thyme and salt and pepper. Bring to a boil then reduce heat and simmer 10 minutes, stirring every couple of minutes. Soup will be very thick and require a lot of scraping and stirring to keep it from burning to the bottom of the pan. As long as you keep stirring every couple of minutes and it doesn't burn, the stuck bits will encorporate back into the soup just fine.
Add clams, them simmer additional 10 minutes or until potatoes are tender. Add half and half and heat until hot through.
Serve with oyster crackers.
©2016 Laura Delanty, Wife With A Knife - All Rights Reserved
Traditionally, I made this recipe using flour, however, I much prefer using dried potato flakes. They do not stick nearly as much as the flour and the texture is perfect. This is my new favorite method for thickening all gravy and soup!
This makes a big pot of soup - which is the only way I ever make soup!
Ingredients:
- 3/4 lb bacon, diced
- 3 large onions, diced (8 cups)
- 12 medium potatoes, cubed (11 cups)
- Apx 40 oz. Canned chopped clams (6 x 6.5 oz cans or 4 x 10 oz cans), drained and juice reserved (approx 3 cups juice)
- 3 x 8oz jars Clam Juice
- 1 1/2 t dried Thyme
- 1 tsp salt + pepper
- 2/3 cup flour (or 1/2 cup potato flakes)
- 9 cups Half and Half
Preparation:
Saute bacon until it just starts to get crispy. Remove bacon and reserve. Saute chopped onions over medium heat in bacon fat and 1 T butter, seasoned lightly with salt and pepper.
Flour Method: When onions are soft, add flour and stir for 2 minutes. Add clam juice, stirring to mix flour in thoroughly.
Potato Flake Method: When onions are soft, add clam juice and then stir in potato flakes.
Add diced potatoes, reserved bacon, dried thyme and salt and pepper. Bring to a boil then reduce heat and simmer 10 minutes, stirring every couple of minutes. Soup will be very thick and require a lot of scraping and stirring to keep it from burning to the bottom of the pan. As long as you keep stirring every couple of minutes and it doesn't burn, the stuck bits will encorporate back into the soup just fine.
Add clams, them simmer additional 10 minutes or until potatoes are tender. Add half and half and heat until hot through.
Serve with oyster crackers.
©2016 Laura Delanty, Wife With A Knife - All Rights Reserved
