Clam
chowder recipe
I
think I mentioned in one of the previous recipes
that I absolutely love chowder. Well, all kinds
of fish soup, really, but chowder is always a
special delight.
I'm
not sure if this is a traditional Boston clam
chowder, but it's delicious nevertheless, and
definitely worth a place in your 'best clam chowder
recipe' collection!
As
a special treat, try serving it in a bread bowl.
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| Photo:
Maria Keays |
You
may need fish stock for this recipe - but don't
worry, it's really easy to make. Luckily, I recently
uploaded my great & easy fish
stock recipe to Outdoor Cooking, so you don't
have any excuses not to make this great chowder.
So go ahead and enjoy.
This
recipe has a printer friendly version without
all the text and ads, as do most of the other
recipes on the site. Simply click on 'Print recipe'
or the printer icon directly below, or just share
it with a friend.
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How
to make my
clam chowder
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| Makes
6 servings |
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| Ingredients: |
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3
(6.5 ounce) cans minced clams
(If you're using fresh clams,
substitute clam juice with one
cup fish stock) |
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2
medium onions, diced |
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4
celery sticks, diced |
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4
medium potatoes, cubed |
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3
carrots, diced |
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3/4
cup butter |
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3/4
cup all-purpose flour |
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1
quart half-and-half cream |
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2
tablespoons red wine vinegar |
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1
1/2 teaspoons salt |
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Freshly
ground black pepper to taste |
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Spring
onion or chives, diced (for garnish) |
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| Preparation: |
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Pour
the fish stock or juice from the
clams into a large skillet over
the onions, celery, potatoes and
carrots. |
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Add
water to cover, and cook over
medium heat until tender. |
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In
a large, heavy saucepan, melt
the butter over medium heat. |
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Whisk
in flour until smooth, then add
the cream and stir constantly
until thick and smooth. |
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Stir
in vegetables and clam juice mixture,
and heat but do not bring to boil. |
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Add
clams and heat through, making
sure not to overcook. |
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Stir
in vinegar, season with salt
and pepper, add garnish and
serve.
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