Clam Chowder

Yummy and nurishing

Yummy and nourishing

Last week I had several kinds of vegetables I needed to use up so I made some lovely clam chowder. Despite being very tasty it was not terribly photogenic so I just took pictures of the ingredients that went in. Every batch of chowder turns out a little differently. This one was very thick and creamy if you like your chowder thinner add more liquid or cut the flour and butter in half. I did not add any salt to this as there was bacon, clams, butter and celery all of which are fairly salty. It tasted great.

Clam Chowder

  • 1/2 pound of potatoes
  • 4 to 6 cups chicken broth
  • 4 strips of bacon
  • 2 Tablespoons chicken fat, any kind would do
  • 4 large mushrooms
  • Fourth of a bunch of celery
  • Two cans clams drained
  • 4 Tablespoons of butter
  • 1/4 teaspoon garlic powder
  • 1/4 cup rice flour
  • ½ cup heavy cream
  • 3 bay leaves

Boil potatoes in chicken broth till a fork can split them easily. I used small potatoes so I just cut them in half and didn’t bother pealing them. It took about 40 minutes. Remove from heat and set aside. I actually made these the day before and cooled them completely before putting them in the fridge to add in the next day.

In a large 12 inch skillet cook the bacon till crisp. When done save it on a plate reserving the drippings in the pan. After chopping the mushrooms and celery into similarly sized chunks fry them in the drippings and the extra chicken fat. Once browned and flavorful add the potatoes and broth and bring the pan back up to a simmer scraping up all of the browned bits. Let it simmer for 20 minutes with three bay leaves and garlic powder.

Theoretically I could have added the vegetables to the broth and potatoes and simmered them in the pot but I hadn’t used a big enough pot so I did it in the skillet and made an extra dish dirty in the next step.

In another skillet make a roux of butter and rice flour. Once thick add the clams and stir the mixture into the big skillet with the veggies. Then add the heavy cream and serve it. If you do reheat this soup, DO NOT BOIL. The cream will congeal horribly. It also has a tendency to create a brown crust on the bottom of the pan when warmed. Stir often or just de-glaze it with water or broth and stir it into the soup, it adds a lovely depth of flavor.

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