Difference between revisions of "Clam Chowder (Retired)"
m (Tim moved page Clam Chowder to Clam Chowder (Retired) without leaving a redirect) |
|||
| (5 intermediate revisions by 2 users not shown) | |||
| Line 10: | Line 10: | ||
This recipe claims to be a contest winner. We'll see. | This recipe claims to be a contest winner. We'll see. | ||
Update: This was a major disappointment. Tammy could taste the flour. Times seemed off. And using chicken stock to replace bullion didn't work right. Flavor was not good. This is our first candidate for wiki retirement. | |||
Substitutions: | Substitutions: | ||
| Line 20: | Line 22: | ||
=== Ingredients === | === Ingredients === | ||
* 4 center-cut bacon strips | * 4 center-cut bacon strips, diced into small pieces size of a pea | ||
* 2 celery ribs, small dice | * 2 celery ribs, small dice | ||
* 1 large onion, small dice | * 1 large onion, small dice | ||
| Line 31: | Line 33: | ||
* 1/2 teaspoon dried thyme, rub between hands (or 1 teaspoon fresh) | * 1/2 teaspoon dried thyme, rub between hands (or 1 teaspoon fresh) | ||
* 1/3 cup all-purpose flour | * 1/3 cup all-purpose flour | ||
* 2 cups | * 2 cups half-and-half, divided | ||
* 2 cans (6-1/2 ounces each) chopped clams, undrained | * 2 cans (6-1/2 ounces each) chopped clams, undrained | ||
* 2 tablespoons parsley, chopped | * 2 tablespoons parsley, chopped | ||
| Line 39: | Line 41: | ||
# In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes. | # In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes. | ||
# In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. | # In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. | ||
# Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. | # Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. Top with cooked bacon. | ||
Latest revision as of 11:48, 22 January 2022
Source: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/
Yield: 5 servings
See Tammy's important information regarding Canned Clams.
Tim's Notes
This recipe claims to be a contest winner. We'll see.
Update: This was a major disappointment. Tammy could taste the flour. Times seemed off. And using chicken stock to replace bullion didn't work right. Flavor was not good. This is our first candidate for wiki retirement.
Substitutions:
- Three cups chicken stock for three tsp of chicken bouillon granules (and cook longer)?
- Grind fresh razor clams
- Eliminate flour; cook recipe longer
- Regular half-and-half (not fat free)
Ingredients
- 4 center-cut bacon strips, diced into small pieces size of a pea
- 2 celery ribs, small dice
- 1 large onion, small dice
- 1 garlic clove, minced
- 3 small potatoes, peeled and cubed
- 1 cup water
- 1 bottle (8 ounces) clam juice
- 3 teaspoons reduced-sodium chicken bouillon granules
- 1/4 teaspoon white pepper
- 1/2 teaspoon dried thyme, rub between hands (or 1 teaspoon fresh)
- 1/3 cup all-purpose flour
- 2 cups half-and-half, divided
- 2 cans (6-1/2 ounces each) chopped clams, undrained
- 2 tablespoons parsley, chopped
Directions
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
- Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. Top with cooked bacon.