Wednesday, April 6, 2011

Clam Chowder

I used to claim that I did not like clam chowder.  Clams on the half shell don't do it for me.  But really, add a bunch of seasonings, potatoes, celery, onions, and something creamy, and you can put almost anything in chowder.  Especially if you pair it with saltines.

Clam Chowder
loosely based on Cooking Light 
1 cup chopped onion
1 cup chopped celery
1.5 pounds potatoes, peeled and diced
1 Tbs olive oil
2 tsp thyme
1 bay leaf
salt and pepper
2 8oz. bottles clam juice
3 cans chopped clams, undrained
1-2 cups milk
1 Tbs flour

In a large soup pot, heat the olive oil over medium heat a cook onion and celery for 5 minutes. Add the potatoes, thyme, bay leaf, salt and pepper and cook for 1 minute more.
Pour in the clam juice, and add any water necessary to cover potatoes.  Bring to a boil, lower to a simmer, and cook for about 10 minutes.

In a measuring cup or bowl, whisk the flour into the milk.  Add the milk mixture and the clams.  When dealing with canned seafood, I recommend not looking in the can.  Just open it and dump it in as fast as you can.  
Allow to simmer uncovered until slightly thickened.  This isn't a traditional cream-heavy chowder, so it won't get very thick.
I like to eat mine with hot sauce and saltines.  And use my special fishy bowls.


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