New England Clam Chowder

Feb 10, 2010

Clam Chowder is one of my favorite soups to eat whether it be in the dead of winter or in warm temperature. I can eat 2-3 bowlfuls of it and still crave it. Who doesn't like the creamy goodness this soup. It's almost time for the Santa Cruz clam Chowder Cook Off and it inspired me to cook my own version from scratch. Well, actually it's Julia Child's recipe from her book, The Way to Cook. I was going to enter in the cook-off but I decided not to because I wanted to the one tasting not serving. The last time I went at the cook-off it was cold and pouring rain and the thought of cooking in that element is definitely what I had in mind.  Maybe I'll do it next year if I can drag a few friends to help me out.

Ingredients: (adapted from The Way to Cook)
The Chowder Soup Base

• 4 slices of bacon bacon, sliced thinly
• 1 Tbs butter
• 1 cup of diced onions 
• 2 bay leaf
• 3 sprigs thyme
• 2 tbs of flour
• 4 cups liquid clam juices, vegetable stock, or chicken stock
• 3 cups of diced potatoes
• Salt and freshly ground white pepper
•  1 pint of heavy cream
• 1 10 oz can of baby clams
• 1 6.5 oz can of chopped clams
• 2 cups of celery

Directions

Cook the bacon until crisp. Add the butter. Stir in the onions and bay leaf; cover, and cook slowly 8 to 10 minutes, until the onions are tender. Add the flour and stir until golden brown. Pour in the clam juice slowly into the flour mix to prevent lumps. Add cream and add the potatoes and simmer for 30 minute. Season to taste with salt and white pepper, and the soup base is ready. Add the clams and celery and simmer for 30 minutes.