Clam Chowder
Source of Recipe
Fun on a Budget
List of Ingredients
1 cup onion, finely diced
1 cup celery, finely diced
1/2 cup cooked bacon, coarsely chopped
1 stick of margarine
1 cup of flour
5 cups bottled clam juice
3 cans (6-1/2 oz.) of chopped clams
8 oz. cooked potatoes, cut in 3/4-inch cubes
1/2 cup milk
1/2 cup light cream
1 teaspoon salt
Freshly ground black pepper, to taste
Oyster crackers
Recipe
In a large thick-bottomed pan, heat the clam juice.
In a separate pan, melt margarine over a medium-high heat. Add
celery and onions that have been finely chopped, and saute until
they appear translucent - about 3 minutes. Add bacon and flour and
stir continuously for another 5 minutes. This mixture is your roux;
it will be added to the liquid to thicken the chowder. Be sure not
to leave the roux unattended as it must constantly be stirred to
avoid burning.
Increase heat on juice to medium-high, and with a wire whisk, add
roux mixture to liquid. Stir constantly, and make sure to break up
any lumps that may form.
Add clams (and the liquid that they are packed in) to chowder and
stir. Chop potatoes coarsely and add to chowder.
Add milk and light cream and stir. Add salt and taste; this being a
small amount of salt, you may want to increase the amount.
Decrease heat to medium-low, and allow to simmer for about 20
minutes, stirring very frequently.
Stir piping hot with oyster crackers and a pepper mill, and
encourage your family and friends to load up on the fresh black
pepper.
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