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Post by FireGurl on Sept 9, 2013 22:51:04 GMT -5
New England Clam Chowder (for those of you who are not watching your weight)
1 lb. Bacon 1 Gal. Whole Milk 1 Pint Heavy Whipping Cream 3 Sticks Butter 1/2 Cup Flour 1 Lg. Yellow Onion 3 Stalks Celery 1-2 Lg. Potatoes 7 cans Chopped Clams White Pepper (to taste) Ground Thyme (to taste) Salt (to taste) Sour Dough Bread
Cut up onion and celery and place aside. Cube potatoes and place in bowl of water(to keep them from turning brown). Drain clam juice and save. Cut up bacon in small pieces and place in Lg. pot. Render bacon down until crisp. Remove bacon from oil and set aside. Leave oil in pot and add 3 sticks of butter to oil and melt. Once hot place onion and celery in pot and saute for 5 minutes. Add flour and cook for approx. 5 minutes more. At this point add whipping cream, Clam juice and approx 1/2 gallon of milk. Save the rest of the milk in case it gets to thick. Bring to boil to get to full thickness stirring often add more milk as needed to get to the thickness you like. Once you get to the thickness you desire add spices to taste, drain potatoes and add to soup. Just as the potatoes start to get tender add all of the clams and put the saved bacon back in and stir. The whole process takes about 1 1/2 hours to cook and prep. Is really good with warm sliced Sourdough Bread for dipping. If you get it to thin with the milk you can mix up some corn starch and water and stir in to thicken.
David Brockman Yuba City Fire Dept Local 3793
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