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Leave your cholesterol count at the door
Mar. 18th, 2006 09:13 pmHeart Attack in a Bowl Clam Chowder
You, can, if you want to, go to the trouble of steaming fresh clams for this, but I use canned, and that works just fine. Makes lots.
4 large russet potatoes, peeled and cut into 1/2" cubes
Water to cover potatoes
Lots of freshly ground black pepper
Kosher salt
Handful of flat leaf parsley, minced
3 large bay leaves
1 lb bacon
1/4 lb butter
2 large sweet onions, chopped
4 ribs celery, chopped
All-purpose flour
1-1/2 to 2 cups whole milk
1/2 gallon whole milk
4 cans chopped clams, with juice
More freshly ground pepper
More kosher salt
More minced flat leaf parsley
In large stockpot, cover potatoes with water, add some salt and a generous amount of pepper, bay leaves and minced parsley. Bring to a boil, then simmer for 10 minutes or so, until potatoes are tender. Mash about 1/4 of the potatoes with the back of a spoon, then mix into liquid.
In the meantime, cook bacon until crisp. Set aside. To the bacon grease in the pan add the 1/4 lb butter. When butter stops foaming, add onion and celery and a bit of salt and sauté until celery is bright green and onion is limp. Add enough flour to soak up the fat, stirring well. Turn off heat and add milk to the roux. Mix well, adding milk until the mixture is still thick but not pasty.
Add 1/2 gallon milk to pot with potatoes. Add clams and juice. Bring to a simmer, then add contents of pan. Mix well, bring to a simmer, stirring constantly, until soup thickens. Chop bacon and add to pot. Taste for seasoning and add salt and freshly ground black pepper to taste.
This is great served in sourdough bread bowls. Ladle into bowls and sprinkle with minced parsley. Serve with plenty of hot sourdough bread and butter, and a mixed green salad.
You, can, if you want to, go to the trouble of steaming fresh clams for this, but I use canned, and that works just fine. Makes lots.
4 large russet potatoes, peeled and cut into 1/2" cubes
Water to cover potatoes
Lots of freshly ground black pepper
Kosher salt
Handful of flat leaf parsley, minced
3 large bay leaves
1 lb bacon
1/4 lb butter
2 large sweet onions, chopped
4 ribs celery, chopped
All-purpose flour
1-1/2 to 2 cups whole milk
1/2 gallon whole milk
4 cans chopped clams, with juice
More freshly ground pepper
More kosher salt
More minced flat leaf parsley
In large stockpot, cover potatoes with water, add some salt and a generous amount of pepper, bay leaves and minced parsley. Bring to a boil, then simmer for 10 minutes or so, until potatoes are tender. Mash about 1/4 of the potatoes with the back of a spoon, then mix into liquid.
In the meantime, cook bacon until crisp. Set aside. To the bacon grease in the pan add the 1/4 lb butter. When butter stops foaming, add onion and celery and a bit of salt and sauté until celery is bright green and onion is limp. Add enough flour to soak up the fat, stirring well. Turn off heat and add milk to the roux. Mix well, adding milk until the mixture is still thick but not pasty.
Add 1/2 gallon milk to pot with potatoes. Add clams and juice. Bring to a simmer, then add contents of pan. Mix well, bring to a simmer, stirring constantly, until soup thickens. Chop bacon and add to pot. Taste for seasoning and add salt and freshly ground black pepper to taste.
This is great served in sourdough bread bowls. Ladle into bowls and sprinkle with minced parsley. Serve with plenty of hot sourdough bread and butter, and a mixed green salad.
