Wednesday, June 24, 2009

Clam Chowder

Clam Chowder

1 large onion, diced
4 cloves garlic, minced
2 Tbsp flour
2 (8 ounce) bottles clam juice
4 (6.5 ounce) cans minced clams, drain and reserve clam juice
1 cup water
6 russet potatoes scrubbed and diced medium
3 carrots
3 sticks celery
1/2 stick butter
3 large bay leaves
1/4 tsp dried thyme
1 cup heavy cream
2 Tbsp minced fresh parsley or 2 tsp dried parsley
Salt and pepper
Olive oil

Saute onions and garlic until softened. Add flour, whisk in and let cook for about 1 minute or until lightly colored. Gradually whisk in bottled clam juice, reserved clam juice and water. Add potatoes, carrots, celery, bay leaves and thyme. Simmer until vegetables are tender. Don't overcook the potatoes or they will become mushy after adding the cream and bringing to a simmer. Add clams, cream, parsley, salt and pepper to taste. (Be careful not to oversalt!) bring to a simmer, remove from heat and serve.

I served mine with dinner rolls. Yum!

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