Friday, October 12, 2012

Tonight's Dinner? Thick and Creamy New England Clam Chowder

  • 2 tablespoon butter
  • 6 -8 pieces bacon, crisp and chopped small
  • 1/4 cup  onion, chopped fine
  • 1 tablespoon of fresh basil, thyme and parsley mixed and finely chopped
  • 6 -8 potatoes, cooked and cubed
  • 1 cup chicken broth combined with clam juice from clams to make 1 cup total fluid
  • 2 (5 ounce) cans baby clams, with juice reserved  
  • (10 1/2 ounce) can cream of celery soup
  • cups heavy cream
Melt butter in pan.  Add onion and bacon.  Add basil, thyme, parsley. Cook till onion translucent.
Add potatoes.

Add chicken broth/clam juice fluids.

Chop clams into small pieces.

Add cream of celery and heavy cream.

Cook until potatoes tender and slightly broke down, whisk until smooth/thick consistency you desire.  Approximately 30 minutes.  Do not over cook clams as they become rubbery.

Put bread sticks in oven to serve with steamy soup.

Sprinkle kosher salt and Parmesan cheese mixed together on bread sticks.

No comments:

Post a Comment