Happy Monday peeps! Hope you had a good weekend. My weekend got off to a great start with a girls night Friday night that consisted of some vino and homemade clam chowder... Yum!!! We used a recipe from an Oprah cookbook that my girlfriend had... I enjoyed the recipe but if I was to do it again I would fry the vegetables in the bacon first like classic chowder to render the fat and make the pork crispier. It was super quick and easy though! It really hit the spot on the chilly night we were having... Here is the recipe:
  • 2 medium russet potatoes (about 1 pound), peeled and cut into ½ inch cubes
  • 2 tablespoons unsalted butter
  • ⅔ cup diced white onions
  • ⅔ cup diced celery
  • ½ cup flour
  • Four (6.5 oz) cans chopped clams, juice* and clams reserved separately
  • Two (8 oz) bottles clam juice*
  • 1 oz piece salt pork
  • 1 cup light cream
  • ½ teaspoon salt
  • *Or substitute 1 quart fresh shelled clams and juice and only one (8 oz) bottle clam juice.
  • Put the potatoes and enough water to cover in a large saucepan; bring to a boil. Reduce heat to a simmer, cover, and cook 10 minutes, until tender; then drain and set aside.
  • In another large saucepan, melt the butter over medium heat. Add the onions and celery; saute until tender, about 4 minutes. Stir in the flour. Reduce heat to low and cook 10 minutes, until the flour is just golden; remove from heat.
  • In the same pan used for the potatoes, mix the clam juice from the drained clams, the bottled clam juice, and the salt pork and bring to a boil. Simmer the mixture 1 minute. Gradually whisk the hot clam juice into the flour-and-vegetable mixture until smooth. Return the pan to medium-high heat. Add the potatoes, cream, and salt; bring to a boil, stirring often. Stir in the clams and just heat through, about 1 minute.
    After clam juice has been added
    After the cream had been added
    After thickening and clams have been added


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