New England Clam Chowder

NEW ENGLAND CLAM CHOWDER

CLAM CHOWDER is a delicious cream based chowder made with broth, clams and vegetables. Usually you will find potatoes, onions, parsley and a bay leaf and sometimes carrots, bacon  or salt pork and celery.  As with most soups, variations of chowders are many.   I will get into “other” chowders at another time, as each kind deserves its own blog. (Farmhouse such as corn, Clam such as Manhattan, Fish such as Salmon etc.).

Ingredients:

Three large slices bacon

3 cans chopped clams and juice

3 cups ½ and ½ cream

1 cup clam juice or seafood broth (I make my own see below)

1 cup onion minced

1 cup celery diced small

1 carrot diced small

3 cups diced and peeled potatoes

2 teaspoons parsley

1 teaspoon oregano

1 medium bay leaf

1/8 teaspoon dill, tarragon

¼ teaspoon garlic powder

¼ teaspoon salt

Pepper to taste

Leave the bacon strips whole and fry until crisp.  Remove and drain on paper towels. 

Sautee onion and carrot for 3 minutes.  Add all other ingredients and simmer until the potaoes are cooked thru. 

Remove some potatoes and crush and place back into the chowder.  ( this step I used the potatoes to thicken it rather than starting with a roux of flour, butter and bacon fat as my sister has a gluten free diet).  The standard use of roux will make it a thicker base.  It is not needed.

A few minutes before serving  remove the bay leaf and crumble the bacon and add to the chowder.  Cook a few  more and serve in big soup bowls.  (not your dainty soup cups!)

I did not take pictures of the steps in this recipe as it is so simple to follow.

TIPS:

• I suugest the potatoes be chopped in small cubes and equal sized. The celery should be small/tiny [ieces.
• Homemade Seafood broth:  Save all shells of shrimp, lobsters, clams and crabs in a zip lock bag in the freezer.  Add more each meal until you have time to make a broth.  Just cover with water and add a carrot, celery, piece of onion and boil 10-15 minutes.  Strain thru tight mesh sieve and voila you have a wonder seafood broth.  Freeze in small containers as each recipe will use no more than 1 to 2 cups.
• Make a large batch as Chowder is always best a day after made
• Most chowders will have Thyme used , but I am not a big lover of the herb so feel free to add a bit.

       As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!