Thursday, November 11, 2010

Clam Chowder - New England Style

Let the wind and rain rattle the windows, and the snow block the driveway; it's time to get toasty with this classic East Coast autumn soup -- rich with cream, and made hearty with potatoes and clams.

Fortunately, anyone can enjoy my New England Clam Chowder, as all the main ingredients come cheaply: just a couple of 99 cent cans of chopped clams, 2 slices of bacon, a large russet potato, an onion, a pint carton of half & half cream, and some regular milk. I picked up most of the ingredients at this 99c Only Store, but regular markets stock these budget items.


Canned clams are always in my cupboard. As long as you don't cook them too long, they are quite tender and are very flavorful. Try them in a Pasta, or even on a Pita Pizza (click on the names to see my recipes).

New England Clam Chowder is the kind of dish that tastes better heated up the next day, so do save some for later!

Ingredients (2-3 servings)
  • 2 cans of chopped clams - about 6.5 ounces in each can.
  • 2 cups (a pint carton) of half & half, or cream.
  • 2 cups of milk
  • 1 large russet potato - about 2 cups, when chopped into 1/2 inch cubes.
  • 1 medium onion - chopped.
  • 2 slices of bacon
  • 1 tablespoon garlic - fresh or from jar, chopped.
  • 2 tablespoons of flour.
  • Salt and pepper to taste.


Directions
In a large soup pot, saute bacon a couple of minutes, until fat begins to render - no need to brown bacon. Add chopped onion and cook until soft, about 7-10 minutes. During last 2 minutes mix in chopped garlic.

Chop russet potato into 1/2 inch cubes - I left skin on, but you can remove it. Stir flour into milk. Add chopped potatoes, milk and half & half (or cream). Open canned clams and add juice only - set aside chopped clams for now. Salt and pepper to taste. Stir while bringing chowder to a low boil, then turn down heat to low and cook for 45 minutes. Add more milk if chowder cooks down too much.



Check chowder from time to time and stir -- don't boil, let it cook at a low temperature. After 45 minutes stir-in chopped clams. Cook uncovered another 5 -10 minutes to heat through. Turn off heat and let it sit a couple of minutes so the chowder will thicken.

A slice of sourdough, a crunchy roll, or crackers, are an excellent accompaniment to soak up my cheaply creamy and flavorful New England Clam Chowder.

2 comments:

Micah said...

wow! that loooks soooo good!! i know what i'm making for dinner tonight! i love your blog, keep up the good work!

http://micahnlaurasworld.blogspot.com/

The Happy Whisk said...

I love Organic Valley products. Use them all the time. Though I don't use dairy in my cream-style calm chowder, yours does look good.

Enjoy.

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