Ingredients: |
Ingredients: 1. Scrub, steam, and shell 2 pounds of fresh Maine clams in about 3 cups water, until shells are all open, about 10 minutes. (If you dig your own clams the recipe is tastier and much more economical- Strain and reserve clam juice. (Don't throw away!! :) Remove bellies, rinse and chop remaining parts. Rinse again to remove any remaining grit or goo. Set aside.
2. In a separate pan, parboil 2 large diced potatoes for about 7 minutes. I used reds with the skins on, scrubbed, from my garden- yummy :) While potatoes are boiling, melt 2 Tablespoons of butter in a large saucepan or soup pot. (Do not use margerine, and do not let butter burn). Add 1 large onion, peeled and diced. Steam/sautee on med. low until soft and translucent, but not caramelized. Drain potatoes.
3. To the onions, add another tablespoon of butter, 2 tablespoons olive oil and 1/4 cup flower to make a roue. (stir quickly to prevent burning), then immediately but slowly pour in all of the reserved clam juice into the pan and whisk until roue is blended in and begins to thicken. Add potatoes and clams. Slowly pour milk (give or take about 2 cups) and continue to whisk until blended. Mash chowder with potato masher to enhance the consistency of the chowder. Leave some potato chunks. Simmer about 5 minutes on medium low, uncovered. Salt and pepper to taste. Add parsley just before serving. A sprinkle of garlic powder is optional. Serve with crusty dinner rolls or soup crackers.
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