Good morning everybody. I hope that you are warm and well on this Thursday morning. I have a new recipe for you, and it just might, keep you warm.
As you can see in the photo, it is a big steaming pot of clam chowder with a big side of garlic bread to cut into slices and dip into the chowder. This made so much chowder that I had to call a friend that is from Connecticut to come and get some.
Now, I did have to tell her that it won’t be like her memories of clam chowder. This is just from a southern country girl that is trying to make a good chowder. And, good it is!
Let me try to remember what I put in that pot. As you know, I like to create my own recipes and am not good about following along on a recipe.
1/2 c of ham with fat (diced) small or 6 slices of bacon chopped
1/2 big vidella onion sliced 1 TBSP of diced garlic (jar) type
3 cooked carrots ( canned) will do. 2 TBSP dried celery (fresh will do) chopped
Saute all these items in a big pot. But add the garlic in at the very last few minutes. Put all this aside until later needed.
Now for more of the recipe.
3 med red potatoes or other potatoes diced into 1/4 inch cubes (very small)
2 quarts of water 1 bottle of clam juice 3 cans of clams with the juice ( tuna sized cans)
quart of milk cup of heavy cream
1/2 c flour (mixed in cold tap water in a cup 1/2 c to a cup of corn starch (I used a full cup) blended into a dish of tap water (Start out with 1/2 c cornstarch and add more if needed, later)
1 tsp Accent 2 tsp salt ( I use pink Hymalian)
Tbsp parsley and 1 tsp black pepper.
Back to put this recipe together now.
Use the big pot with all the sauteed veggies and ham or (bacon) and put in the 2 quarts of water. Add in the red potatoes. Cook this on med-high for 15 minutes. You can add in your accent, salt, pepper also.
Open you 3 cans of clams with the juice and pour into the pot. Add the bottle of clam juice also. Add in the milk and cream and parsley.
Cook on medium heat until it gets good and hot.
Time to add the flour and water. Have a whisk nearby to beat out any lumps.
Now you can start with 1/2 cup of corn starch stirred into a little water in a bowl to make a slurry of this mixture. Add to the pot and be stirring well. Stay with this pot of chowder from now on and keep stirring. Or it will burn.
You are working on making this clam chowder thick and not be runny. At this point, mine was not thick enough for me so I had to add the other 1/2 cup of corn starch slurry and it was thick enough in minutes and ready to eat.
As for my garlic bread, I like to have soft, room temperature butter with a TBSP of jarred garlic, spread over the bread, and broiled just until lightly browned, mine was getting dark on the edges so I had to do with what I had. But this makes awesome garlic bread which I sliced into breadsticks and dipped into my soup mug of steaming hot clam chowder.
To all the Northerners, I am sorry if I have butchered your clam chowder recipe. I am just a Southern girl and I try to make everything that I cook the very best dish.
Thanks for visiting me today and check out some recipes if you have the time. I will post again on Sat-Tue and Thursday. Thank you again. ConnieB.
#CONNIEBRECIPESWISDOMFORPENNIES
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