Nevada City Clam Chowder
Source of Recipe
the web
List of Ingredients
5-6 russet potatoes, diced (peeled or not)
1 onion, diced
1/2 red bell pepper, diced
3 cloves garlic diced
14 1/2 oz. can chicken broth
1 cup water
1 1/2 tbs. fresh parsley chopped
3 tbs. butter
4 cans chopped clams (snows) seperate liquid and save
4 cups half and half (1/2 milk 1/2 cream) 2 strips thick bacon diced
2-3 tbs. flour
1 tsp. pepper
1 tsp. salt
Recipe
Heat in large soup pot bacon at med. to low, heat until 1/2 done; add onion and garlic, cooking until translucent. Add butter & flour while stirring to make roux (thickly coated).
Add water, broth and clam juice with potatoes cooking 10 min. Add red pepper,clams and parsley cooking 10 min. more. Add 1/2&1/2. Cook partially covered stirring when needed to desired thickness and tenderness of red pepper. Salt and pepper to taste.
Serving Suggestions
Serve in soup bowls with a nice hot sourdough bread, buttered or not.
Serves 6.
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