Tuesday, October 21, 2008

New England Clam Chowder

Kit: Ocean Breeze by Adelina
Font(s): Bahaus MD BT, BD Merced


1/2 pound bacon
2 tablespoons butter
1 cup onion, diced
1/2 cup celery, diced
1/2 cup leek, leeks
1/4 teaspoon garlic, choppped (I minced 1 large garlic clove)
2 tablespoons flour
1 quart milk
1 cup minced clams with juice
2 cups potatoes, diced
1 tablespoon salt (start with less)
1/4 teaspoon white pepper
ground black pepper to taste
1 teaspoon dried thyme
1/2 cup heavy cream


1. Brown the bacon in a large dutch-oven sized pan. Remove bacon and chop into small pieces. 2. In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes stirring often. 3. Add flour; mixing well. 4. Add milk and whisk vigorously. 5. Drain clams - adding juice to soup. 6. Slowly bring to a boil. mixing often. Reduce heat to a simmer. 7. Add potatoes and seasonings, simmer 10 minutes. 8. Add bacon. 9. Add clams and simmer 5-8 minutes. 10 Add heavy cream. 11. Heat through and serve. Optional serving suggestion: Serve in a hard-crusted, large loaf of bread with the top cut off.

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