Sunday, November 8, 2009

Blustry Day Clam Chowder

Last blog for today. Just wanted to catch up with a favorite recipe I made this past week. I call this my Blustry Day Clam Chowder. Great for when those Autumn winds get kicking up. Here is my recipe.

Blustry Day Clam Chowder

This is a perfect recipe on those windy Autumn or Winter days where you want to get the chill out. It is a combination of several other recipes I found and a few tweaks here and there. I named it after one of my favorite stories, can you guess which one?

12 tablespoons (1 1/2 sticks) unsalted butter, divided
1 1/2 cups chopped yellow onions
1 1/2 cups medium-diced celery
1 1/2 cups medium-diced carrots
1 1/2 cups medium-diced green pepper
4 cups peeled medium-diced boiling potatoes
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
About 25 oz of drained canned chopped clams (the large can from Costco is perfect, just drain it) or about 3 cups chopped fresh chowder clams

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions, celery, carrots, green pepper,a nd cook over medium-low heat for 10 minutes, or until onions are translucent. Add the potatoes, thyme, salt, and pepper and saute for 10 more minutes.
Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly.
Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

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