Monday, January 24, 2011
My mom makes fantastic clam chowder, all of us (well, except for my little sister that is allergic to shellfish) love it every time she makes it. I finally learned how to make it on my own. I made a couple of adjustments based on a recipe I found on allrecipes (in italics, feel free to make them without if you want, they just add a little more depth of flavor) but otherwise it it really close to my mom's famous recipe. Enjoy!
6 slices bacon
3 cans minced clams (6.5 ounces each)
1 1/4 cups onion, finely chopped
1 1/2 cups celery, chopped
1 cup carrots, diced
3-4 cups potatoes, diced
6 Tb. butter
1 cup all-purpose flour
1 quart half-and-half
1 tsp. seasoned salt
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tb. red wine vinegar
1. Cook bacon in large stockpot until crispy. Remove bacon, but do not drain. In same pan, add onion, celery, carrots and potatoes. Drain juice from clams over veggies and add water until veggies are just barely covered. Cook over medium heat until veggies are all tender. Do not drain water.
2. Meanwhile in large saucepan melt butter over medium heat. Whisk in flour until smooth. Slowly add half-and-half and stir continually until thick and smooth (mixture will be very thick). Add to veggie/clam juice/water mixture. Heat through, but do not boil. Crumble cooled bacon and add to soup along with clams (if the clams cook too much, they will get tough, so add them right before serving). Add seasoned salt, salt, black pepper and vinegar if desired. Adjust seasonings to taste.