Tuesday, October 9, 2012

New England Clam Chowder

It's starting to cool down where I live. It's fall. That means it's comfort food season. One of my favorite comfort foods is clam chowder.


 Dear hubby Justin is off hunting. My folks came up to help with the kids while he's away. I made this for dinner since they are very fond of chowder. The kids are still in their weird food phases, so they wouldn't touch it. Silly kids! I wonder how long it will be until they figure out what they've been missing.
 
Ingredients
1 white onion, minced
4 slices bacon, cooked and crumbled
1 tablespoon butter
4 large potatoes, peeled and diced
2 cans clams in juice, (1 can chopped, 1 can minced)
1/8 teaspoon ground thyme
1/8 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon chicken bouillon granules
2 cups milk
1 cup heavy cream
2 Tablespoons flour
1 tablespoon minced parsley

Method
1 Saute butter and onion until onion has softened. Add the bacon, potatoes, and juice from the canned clams to the pot. Save the clams for later. Cover and simmer about 15-20 minutes or until the potatoes are fork-tender. You may need to add some water, enough to just cover the potatoes.


2. Combine the flour with the milk and cream.  Mix well. Add this to the pot, along with the clams, Worcestershire sauce, thyme, pepper, and chicken bouillon.

3. Bring up to a simmer. Continue simmering until slightly thickened.  Add the parsley just before serving.


4. Serve with sliced bread. French baguette or sourdough go well with chowder. You can also serve it in a bread bowl, just hollow out a boule round.