Skip to main content

New England Clam Chowder


I just got back from Cape Cod and of course, every restaurant I went to, I had to try the clam chowder. As I was eating them, some fabulous, some mediocre, I was thinking "I can make this".

I've made other chowders and I have made this before but it has been years and quite honestly, I don't remember how I made it so I am going at this anew.

I've had some chowders with bacon and some without so as a bacon lover, I wanted bacon in mine. I chopped an onion and 2 stalks of celery. I put some oil on the bottom of a stock pot and added the vegetables to sweat them. I added about a 1/2 cup of real bacon bits, its just an easier step but feel free to use strips of bacon. I didn't want the bacon to overpower the soup but I like the flavor it adds so I tried not to add too much. I also diced a bunch of red potatoes, some small some large, I think it was about 6. I added those as well.


At this point, I added chicken broth and a few sprigs of thyme, salt, and pepper and let it simmer. Once the potatoes were tender, I added 3 cans of chopped clams. Of course, fresh clams would be better, but I had canned, so that's what I used.  I added a can of evaporated milk.


In a separate pan, I made a rue by mixing butter with flour. I used another pan because I actually like to use cream cheese as a creamy thickener as well. I melted a half brick of cream cheese with about a 1/4 cup of milk. This makes a creamy thickener. I slowly added this to the rue. and then slowly added some broth from the soup until it was thin enough to add to the soup.


Comments

Post a Comment

Popular posts from this blog

African Chicken

This was the most amazing Chicken!! I actually watched an episode of Diners, Drive ins, and Dives and got the recipe from there. Of course, I didn't have as much cumin as I needed, so I changed and tweaked the recipe and although I never made the original recipe the one I made was fabulous. I use so much Cumin, I need to start buying it in one of those huge containers they sell at BJ's. I thought I had extra down stairs but I didn't. UGH. Anyway here is how I made it. I used 6 thighs and 4 drumsticks I made a paste which was: Cumin about a tablespoon Oregano about 2 tablespoons Pepper teaspoon Salt 2 teaspoons Garlic 1 teaspoon minced Chili powder 1 tablespoon Corriander powder 1 tablespoon mix that together and then add olive oil to make a paste. I put the chicken in 2 aluminum pans and rubbed equal parts of the paste on each piece of chicken until it was gone. I let marinate for an hour. I browned each piece of chicken in a frying pan and then put the ...
Post a Comment
Read more

Chicken Kiev

So I saw a cooking show (DDD)where they made Chicken Kiev. Looked so good so I thought I would give it a shot!  Chicken breast with a bunch of herbs on the inside, breaded and fried!! Here it is!! First I made the herbed butter. I used a stick, softened.  Chopped parsley, Thyme, I didn't have fresh rosemary so I used dried, and some dill. Mix it up and then I put it into my long ice cube tray and put it into the freezer to save for later. It calls for ground chicken. I didn't have any but I had boneless skinless chicken breast. I put it in the food processor and voila! Since I had the food processor out, I threw the onion in there too. And then the eggs... I still stuck to my 2 eggs per pound rule. Mixed up my chicken mixture and added a little bread crumbs to help it stick together and some salt and pepper. Next, you take the chicken mixture, make it into a patty. put one of the frozen herbed butter sticks in the patty and then close it up around ...
Post a Comment
Read more

French Onion Soup

I love this classic. I start by slicing 3 large yellow onions and lightly carmelizing them in butter. This brings out the flavour of the onions. After onions are nice and soft and starting to brown, I add red wine. I used about a cup. I used a few dashes of Worcester sauce I added pepper and 32 oz of beef broth. I also add a couple beef bullion cubes as I feel they add a little extra flavour.  While the soup is simmering, I cut and dry toast french bread in the oven on 350. I then grate my cheeses. I use sharp cheddar, mozzarella and Swiss cheese All ready to put into crocks! I scoop a couple ladles into a crock. Add toast and top with cheese. I then put into the broiler for a few minutes to melt and brown the cheese.  Enjoy!  
Post a Comment
Read more