Monday, February 11, 2013

New England Clam Chowda

It isn't "chowder".
It is "chowda".

Trust me.

My mom was raised in Vermont and now lives in New Hampshire.
New England is one of my favorite places to visit!
It is my second (ok, third) home.
When I'm really missing it, I crank out some good ol' yankee food.

 My 5 year old son LOVES this recipe.
He once had the canned kind and protested it being called chowder.
That's my boy! 
(And no, I did not serve him the canned stuff, an aunt did.)

      Ingredients:
2-4 cans boiled clams, drained
red potatoes (usually 5-6), chopped
½ a red onion, chopped
2-3 sprigs fresh thyme or 5 teaspoons dried thyme
2 stalks celery, chopped
3-4 strips of bacon (thick)
 1 pint half&half
32 oz chicken broth/stock
flour
tabasco sauce (not pictured)

      Start by cutting your bacon into ½ inch pieces and adding to large stock pot over medium heat.
We generally buy turkey bacon, but for this, you need the real stuff.
 As the fat begins to melt and liquify, add chopped celery and onion.
Cook until bacon is just starting to crisp and veggies are tender.
 Sprinkle with 4 tablespoons of flour, stir to coat.
Adding flour now will thicken your chowder without giving it a gritty texture.

Add 2-3 splashes of Tabasco sauce 
(Don't put face over pot during that....)
Add thyme and chicken broth.

Stir in potatoes and boil for 10 minutes or until potatoes are just tender.
Stir in half&half and clams, cook 5 more minutes.

Serve with a side of crusty bread! 
    

3 comments:

  1. You didn't mention if you drain the clams first or use all the clam juice with the clams.

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  2. Did you drain the clams first or use the can liquid with the clams?

    ReplyDelete
    Replies
    1. Actually...I did. ;) In the ingredients listing, it says drained. :)

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