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Wednesday, February 6, 2013

clam chowder recipe



Nothing comforts me more on a cold winter night than a warm, tasty dinner.  Last night for dinner I wrestled up a pot of delicious clam chowder and was so surprised by how easy it was to wrestle up!  From start to finish, the chowder took less than thirty minutes and tasted ABSOLUTELY delicious.  Thanks America's Test Kitchen!!  This recipe is a very easy, semi-creamy, semi-vegetarian recipe.  The original America's Test Kitchen recipe used bacon, but it's not available unless you sign up for their site, so looks like you'll be going semi-vegetarian this time meat lovers.    

*You will be using the clam juice in the clam cans before you add the clams in this recipe.  Do not waste the clam juice!

Saute 1 large onion in 2 tablespoons canola oil in large pot.  Stir occasionally until softened, about 5 minutes.  Add 2 tablespoons flour and stir until lightly colored, about 1 minute.  Gradually drain clam broth from cans of clams.   Add 3 medium boiling potatoes (about 1 1/2 pounds scrubbed and cut into 1/2 in diced pieces).  Add 1 large bay leaf and 1/4 teaspoon dried thyme.  Add 1 can of vegetable broth.  Boil for about ten minutes or until potatoes are cooked through.  Add 4 cans clams1 can evaporated milk, 3 teaspoons dried parsley leaves, and salt and ground pepper (if necessary); bring to simmer.  Remove from the heat, discard the bay leaf, and serve immediately.  Serve with a delicious sourdough bread.  Adapted from America's Test Kitchen. 



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