Ingredients: |
Ingredients: 4 X 6.5 Ounce Cans Minced (diced/chopped) Clams Strain and reserve the Juice & Up to 4 bottles of Snows Bottled Clam Juice (Water)
2 Cups Diced Potatoes (a medium starch potato like Yukon Gold, NOT Russets – they turn into mush) I don't bother to peal the potatoes if they have light colored skin.
1 Cup Diced Onion
1 Cup (less for me) Diced Carrot (I am wondering about using Parsnips instead?)
1/2 Cup Diced Celery
2 Cloves of Garlic, Diced
1 Bay Leaf
1 teaspoon of Dried Thyme
1 Tablespoon Fresh Parsley
1 Quart Cream (or Half and Half)
2 Tablespoons Butter
2 cups of Homemade Roux
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste
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Directions: |
Directions:1. Start 3 pieces of chopped bacon to a dry, LARGE pot (6 Quart) and go for about 3 minutes, until fat starts to render and the bacon starts to crisp.
2. Add all Veggies in a large pan/pot over medium heat (no additional Oil. Just the Bacon fat).
3. Add the clam juice reclaimed from the cans of clams and enough bottled Clam Juice (water) to cover the veggies.
4. Cook the Veggies until tender.
5. Make 2 Cups of Roux (or get it out of your freezer – 12 to 16 of Fred's chips)
6. Add the roux to the above.
7. Add the butter.
8. Add 1 Quart of Cream (or Half and Half).
9. Heat to combine but do not let it boil, about 20 minutes.
10. Add 2 Tablespoons of Red Wine Vinegar, 1 to 1 1/2 teaspoons of Salt and White pepper to taste.
11. Stir to combine.
12. Add the Clams.
13. Simmer for 10 more minutes
14. Adjust the seasoning, if needed – If not, and then turn off the heat – If needed, let it simmer again for another 10 minutes before turning off the heat.
15. Let sit for at least 30 minutes.
16. Remove, and discard, the Bay Leaf and any limp Bacon.
17. Bring back to heat slowly – do NOT let it boil.
18. Serve with Oyster Crackers. |
This recipe for FJR's Clam Chowder is from