Thursday, January 3, 2013
New England Clam Chowdah
New England Clam Chowdahhhh
I hope you enjoy this as much as our family and friends have for years! The "chowdahhh" is even better ( if that is possible) the next day!!! However,it often does not last that longIngredients
3 c onions, diced
3 c celery, diced
5 lb potatoes, diced
6 can(s) corn, cream-style
6 can(s) corn, or 6 ears of fresh corn kernels
6-6.5 oz can(s) minced clams with juice
4 1/2 stk butter
2 1/4 c unbleached white flour
3 qt heavy cream
4 1/2 tsp kosher salt
4 1/2 tsp pepper, freshly ground
3 lb pepper bacon, cut into 1/2 inch pieces
2 Tbsp hot pepper sauce
6 or so... round bread bowls, gutted. reserve the bread, and make croutonsDirections
1. Drain the clams, but reserve the juice. Also, if you are using canned corn, drain well.
2. Add the bacon to a large stock pot, and cook the bacon until almost crisp. I do not drain the fat. If you wish, I suppose it would be okay. However, the flavor is adds to the whole.
3. Add the onions and celery to the bacon, cook until tender. Then add the potatoes, clam juice, and just enough water to barely cover the veggie/ bacon mixture. Cover and simmer. Cook potatoes until JUST fork tender; careful not to over cook the potatoes.
4. In the meantime, in a 5 qt pan, melt the butter, add the flour,whisk to blend and cook for about two minutes. You want to make sure that you cook the flour taste out. Add the cream, cook and stir until smooth and thick, using a wire whisk. I tend to do this until I reach the thickness I desire.
5. Once your "chowda" is as thick as you wish,remove the pot from the stove, and add the cream mixture, drained corn, creamed corn, clams, and hot sauce. Stir to combine, and ENJOY!