new england clam chowderApril 26, 2014
my very first clam chowder.
watch out – this is not a cheap dish unless you went clamming this morning. (if you did, please invite me over so i can help you make this.)
in a soup pot, saute an onion in lard until translucent
add 2T flour, saute a few minutes
add clam juice from 3 small cans clams (not the meat) + 1 bottle clam juice
simmer 10 mins
add 1 bay leaf, around 1t dried thyme, a few cups of veg (or fish) stock, a few cloves roasted garlic, and a few red potatoes, cut small
simmer until potatoes are cooked through
separately, in a saucepan, add a pint of half and half to the clam meat and simmer until clams are cooked, 5-10 minutes
combine everything with a dash of sherry, worcestershire, salt and pepper, and tabasco, and serve.
modified from this
i am a sucker for cream, so i can’t imagine a better way to put clams in my face. clams are not my favorite, but cream is, and this soup is ideal for a rainy spring day craving for potatoes and cream. dip sourdough in the broth – it’s great.