Tuesday, February 25, 2014

Clam Chowder

(I Modified  this recipe many years ago from a recipe from Bratten’s )
1/3 of a celery bunch, cut, chopped, sliced. (about 1 ½ cups)
½ of a large onion or one small onion, diced
1 cup carrots, finely diced or grated.
4-5 medium size potatoes, peeled and chopped
3 cans of chopped or minced clams.
Fresh thyme, about 2 – 4 Tbl. of the fresh leaves. Or dried Thyme if the fresh is unavailable. ( 2 tsp. powdered Thyme may also be used as a last resort, but it turns the chowder grey!)
1 Tbl.Spinach flakes  (optional)
1 tbl.Parsley flakes
1/2 to 1 cup of chopped fresh kale (optional)
1 t. All Purpose (or similar) seasoning
6 Tbl. (3/4 cube of butter)
½ c. flour
Approximately 3 cups of milk
Salt, pepper, to taste
Prepare vegetables and put in a large pan with the juice from the clams.  Add seasonings.  Simmer until vegetables are done. (about 20 mins) Remove from heat.
Prepare the white sauce by melting the butter on a low heat, add the flour, stir well, then add 2 cups of milk.  Slowly cook until mixture begins to thicken.  Do NOT boil or it will burn.  Add another cup of milk, stir, then add the white sauce to the veggies. Add the clams and stir well.  Add more milk if needed to be thinner.  Warm to serving temperature

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