I know this might not be as interesting a post as others but I am on a little rant! once again about cooking fresh food! its just so easy to prepare fresh great clam chowder yet every time I go out to the coast and order a bowl of chowder I am handed a (flour thickened) not a clam in sight bowl of --------crap! so here is my Boston Clam Chowder recipe, sorry no pics with this one because I made it really early in the morning and forgot my camera! ha ha enjoy this soup its great with some fresh baked bread!
100 ounces clam juice *
25 ounces chopped sea clams
25 ounces whole baby clams
1/2 gal heavy cream
2 sticks salted butter
3 cups diced potatoes (skin on optional)
1 head of celery
1 large yellow onion
In a large soup pot combine the clam juice, clams, potatoes, and one stick of butter and bring it to a boil and then reduce to simmer. Dice the celery and onion and saute' them both in the other stick of butter until translucent making sure not to brown the butter during the saute', once the saute' is done take the mixture and in a small food processor puree' it until the texture is smooth.
Bring the soup pot to a rolling boil and slowly add the heavy cream stirring with a large whisk or spoon, then add the celery and onion saute' stirring again (this will thicken the soup and add a great flavor instead of thickening with flour) add about a tablespoon full of sea salt and the same with fresh ground pepper, once the ingredients are all mixed well in the pot then reduce the heat and serve!
This classic soup is great on a cool fall day and fills the house with an aroma that is to die for!
* for smaller servings just reduce the ingredients to proportions that fit your needs
Enjoy
Chef Glenn
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