Monday, February 18, 2013

Clam Chowder

Ben is not a big fan of seafood, so when he asked me to make him some clam chowder, I was delighted!  I got my recipe from the Chef at my hotel who hails from the Northwest, and who makes an incredible one for our lunch buffet.  Needless to say, it was delicious!

{Clam Chowder--a potato based soup with a hint of the sea}


{Helpful hint: buying wine in small bottles is less wasteful than buying large bottles especially if you don't cook/drink it on a regular basis}

{Simmer until thick and potatoes are tender!}

Clam Chowder

Serves 8


1/2 pound bacon, diced
1/2 cup celery, diced
1 onion, diced
3 cloves garlic, minced
2/3 cup dry white wine like chardonnay
2 Idaho potatoes, peeled and diced
1 bay leaf
1/4 teaspoon dried thyme
4 cups whole milk
3-6.5 oz cans clams in clam juice (undrained)
4 tablespoons butter
4 tablespoons all-purpose flour
  1. Cook bacon until crispy; add celery, onions, and garlic. Cook until transulcent.
  2. Add wine and cook for a minute to burn off the alcohol.
  3. Add potatoes, thyme, bay leaf, and milk; cook until potatoes are tender.
  4. Heat butter in a separate pan until melted; add flour to make a white roux cooking for 2-3 minutes.
  5. Add roux and clams to soup and cook until thicken.
You can definitely add more veggies and lighten it up with skim or non-fat milk (if you want it thick with non-fat milk you will have to make more roux--up to to 6 tablespoons each). 

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