Clam chowder is pretty labor intensive (or I felt like it was), but really satisfying to make it yourself. You can make the tweaks you prefer in your cooking like reducing the calories by cutting the cream and adding more veggies.
1.5 cups of chopped onions, divided
.5 cup of chardonnay
3.5 pounds of littleneck clams
8 oz of clam juice
1 bay leaf
1 tablespoon of butter
3 slices of pancetta
3 cups of yukon gold potatoes
.2 teaspoon of ground red pepper
3 tablespoon of flour
.333 cup of water
.75 cup of milk
.75 cup of cream
2 tablespoons of chives
1 teaspoon of dried thyme
1. Combine .5 cup of chopped onions, chardonnay, clams, clam juice, and bay leaf in a pan. Bring to a boil. Cover and let cook for two minutes. Throw out any unopened clams. Strain and reserve the cooking liquid, remove clams from shells and throw out shells.
2. Melt butter in pan, cook pancetta. Add cup of chopped onions, cubed potatoes, and red pepper, cook for four minutes. Stir in flour, cook for one additional minute. Add in cooking liquid and .333 cup water, bring to a boil. Reduce heat and cover, let simmer for 25-30 minutes, stirring every five minutes.
3. Stir in chopped clams, milk, and cream. Cook for until heated and added chives and thyme.
Yum
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