It’s the 25th of February and Today’s Date is “Clam Chowder Day” and to celebrate I’ll be introducing a recipe you could use to prepare your own homemade clam chowder soup.
To check out other holidays and celebrations observed today click on https://todaysdatetv.blogspot.com/2020/02/holidays-and-celebrations-you-shouldnt.html
Now, let’s get started…
First, our Ingredients:
§ 4 slices bacon, diced
§3/4 cup unsalted butter
§ 1 cup diced carrots
§ 1 onion, diced
§ 1 teaspoon dried thyme
§ 3/4 cup all-purpose flour
§ 1½ cup milk
§ 1 cup vegetable stock
§ 3 (6.5-ounce) cans chopped clams,
juices reserved
§ 1 bay leaf
§ 2 russet potatoes, peeled and diced
§ 1 cup half-and-half cream
§ 2 tablespoons red wine vinegar
§ 1 ½ Salt and freshly ground black
pepper, to taste
§ 2 tablespoons chopped fresh parsley
leaves
Next,
Directions:
Ø Heat a large stockpot or Dutch oven
over medium-high heat. Add bacon and cook until brown and crispy, about 6-8
minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess
fat; set aside.
Ø Drain juice from clams into a large
skillet over the onions, celery, potatoes and carrots. Add water to cover, and
cook over medium heat until tender.
Ø Meanwhile, in a large, heavy saucepan,
melt the butter over medium heat. Whisk in flour until smooth. Gradually whisk
in milk, vegetables, bay leaf and clam juice stock and stir constantly until
thick and smooth, about 1-2 minutes. Stir in thyme until fragrant, about 1
minute. Heat through, but do not boil.
Ø Stir in half-and-half cream, vinegar
and clams until heated through, about 1-2 minutes; season with salt and pepper,
to taste. If the soup is too thick, add more half-and-half as needed until
desired consistency is reached.
Ø Serve immediately, garnished with
bacon and parsley, if desired.
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