Friday, September 12, 2008
OK take a break from all that politikin'
Here's my recipe for New England Style Clam Chowder;
You'll need
EDIT-
I didn't use the 1/2p of 1/2 & 1/2 although I call for it in the ingredients.
You can add this if you feel it's needed.
Here's my recipe for New England Style Clam Chowder;
You'll need
large pot
6 cans whole baby clams
3 8oz bottles clam juice
12 russet potatoes
1lb bacon
1 stalk celery
1 Vidalia onion
3-4-5-6 cloves garlic (your discretion)
1/2p heavy cream
1/2p 1/2 & 1/2
1/4 - 1/3c flour
seasonings as you choose
in large pot-
cook 1lb bacon
remove bacon and leave grease in pot
while bacon cooking you will prep;
1/2 Vidalia cut small/medium small
1 stalk celery cut same as onion
3-4-5 cloves garlic sliced
12 russet spuds 1/2 cubed or as beer allows LOL
Bacon is done, pull it out remove the pot from burner and put the bacon on paper towel lined plate
Now put your onion, celery and garlic which you neatly put into one bowl in the large pot with that nice bacon grease.
Bring the burner up to temp so you slowly - I said slowly now, simmer till translucent the onion, celery and garlic.
have a beer and a smoke, you deserve it
as the above becomes ready add the potatoes
lower heat just a little
stir gently till the spuds are coated with the bacon grease
when the spuds feel like they're about to stick add 1 bottle of clam juice
stir
add another bottle of clam juice
stir
add flour and
stir
add the last bottle of clam juice
stir
add the bacon
stir
add seasoning to taste
stir
cover
watch it for a few minnows because it WILL thicken up with the flour (but you already knew that ;) )
I add the water from the canned clams at this point, 1 can at a time so as not to loosen up the broth - just as needed to make sure it's thick - but we want that nice broth!
still on low heat give a final stir to make sure we have no stickage and everyone is happy
have a beer and a smoke
stirring regularly we want to make sure the potatoes are done -
add the clammys!!!
OK unless the Guinness has gotten the better of me we should now have everything in the pot.
I let it simmer/heat/warm kinda like that for oh say, another beer or two and of course some smoke.
Grab a ladle and some bowls for your loved ones and enjoy!!
EDIT-
I didn't use the 1/2p of 1/2 & 1/2 although I call for it in the ingredients.
You can add this if you feel it's needed.
