Clam
Chowder Darling
Serves 4
8 strips of bacon, optional
4 medium-sized red potatoes,
peeled and finely chopped
3 tablespoons butter or bacon
fat
2 small onions, very finely
chopped
3 tablespoons all-purpose flour
2 6-ounce cans minced clams,
undrained
2 cups bottled clam juice
1 teaspoon dried basil
¼ teaspoon dried thyme
1 cup heavy cream at room
temperature
1 cup regular whipping cream at
room temperature
Salt and white pepper to taste
Parsley, snipped, for garnish
1. If using
bacon, sauté bacon in a large skillet until crisp. Then transfer to a double
thickness of paper towels to drain.
2. Boil
chopped potatoes in water for about 4 minutes. Use 4- or 5-quart pan, but only
use as much water as you need. When finished, drain potatoes and remove from
pan. Wipe pan dry to use for next step.
3. Melt
butter or bacon fat in the same pan used for the potatoes.
4. Sauté
onions on medium heat until tender.
5. Stir in
the flour and cook for a couple of minutes.
6. Crumble
the cooked bacon into the pot. Also add undrained clams, clam juice, basil,
thyme, heavy cream, regular cream, and cooked potatoes.
7. Bring to
a gentle simmer. Gently simmer for about 10 minutes.
8. Season
with salt and white pepper.
9. Serve
hot with a bit of snipped parsley sprinkled on the top.
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