Long Island Clam Chowder Recipe
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Category: |
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Ingredients: |
Ingredients: 2 dozen cherrystone clams steamed open in 1 inch of water. Remove the clam meat and chop.
4 cups of reserved clam broth from steaming. Add some bottled clam juice or water if not enough
3 red potatoes peeled and diced into ½ inch pieces
½ cup of cooked corn
5 strips of bacon chopped
1 cups of heavy cream
One bunch of scallions, all the white part and half the green part diced
1 teaspoon minced garlic
2 big tablespoons of flour
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Directions: |
Directions:Start rendering the bacon in a saucepan or Dutch oven over medium heat. When starting to crisp add ¾ of the diced scallions and sweat for a couple of minutes. Add the garlic and cook another minute or so. Add the flour and cook stir to coat well. Cook about 1 minute.
Add the clam broth and turn heat to high. Whisk the broth thoroughly. Bring to a boil and add the potatoes and corn. Reduce heat to a simmer and cook about 15 minutes or until potatoes are tender. Add the heavy cream and stir to combine. Simmer another couple of minutes. Taste and adjust if necessary. Add the rest of the scallions, course black pepper to taste, and serve with chowder crackers. |
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