Clam chowder is a meal that almost everyone can enjoy, except those who dislike cream. Crazy people! With the leftover clams from my paella, I decided to make clam chowder. Normally, you’d use canned clams for this, but when fresh ingredients are available, you must go fresh.
I decided that the clams should be well fed before we deliciously murdered them. I fed this one a diced onion. He accepted it at first biting down on it, but later opened up expecting a different course. Another clam got some bacon. He had the right idea, because he never opened back up again. He munched that bacon good. And if PETA’s reading, this isn’t cruelty to clams. It’s simply playing with our food.
Getting everything ready for the process. Don’t worry, the powdered sugar isn’t going in. The container just happened to be there. But sugar in chowder….perhaps another endeavor for later.
Bacon, enough said.
Bacon + clams =
From what I understand, Heaven is a giant bowl of clam chowder. For real.
I didn’t have clam juice, but if you do you can substitute it for some of the vegetable broth.
Fresh Clam Chowder
1 dozen clams, at least
1 cup minced sweet onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 T red wine vinegar
6 slices bacon, chopped
1 15 oz can vegetable broth
1 1/2 t sea salt
Fresh ground black pepper to taste
In a skillet over medium heat, cook bacon and remove. In grease, add onion, celery, carrots, and potatoes. Cook for about 2-3 minutes until onions sweat. Add vegetable broth and cover. Cook until potatoes are tender.
Meanwhile in a dutch oven, melt butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir until thick and smooth. Stir in vegetables. Heat, but don’t boil.
Stir in clams just before serving as they cook fast. When clams open up, add vinegar and season with salt and pepper.
*next up…homemade egg nog…*
Filed under: my grindz |