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Double Creamy Clam Chowder
I have searched a long time for the right combination of ingredients to make perfect New England style clam chowder. Finally I believe I have succeeded. I never go to a seafood restaurant in New England without sampling their chowder, and mentally breaking down their recipe. Unfairly perhaps, but often I decide on returning or not based on their chowder. This is my version of one of the world's great comfort foods.
Allow the clams to drain well reserving the juice (should be about 2 cups.) Slice the bacon into ¼" strips and sauté in a large pot. After rendering the bacon fat but before it crisps add the onion and 2 tablespoons butter and sauté until the onion is softened. Add the pressed garlic, salt, pepper, lemon juice and reserved clam juice. Return to a boil and allow to simmer, uncovered, for about 15 minutes.
Add the potatoes and cook for about 7 minutes or until the potatoes start to get soft. Add the minced clams and all the cream. While that is returning to a simmer melt the remaining butter and add the flour combining to make a roux. Add this to the pot a spoonful at a time ands stir until the desired thickness is obtained. Allow everything to simmer gently for about 15 minutes adjusting for salt and pepper.
Serve with oyster crackers, a salad and fresh bread. Enjoy!
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