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Wednesday, October 8, 2014

Clam Chowder

Decided to try a complicated recipe today but you can use canned clams if you want.


Ingredients:
3 cups fresh clams
1 can creamy mushroom soup

2 cups cream
2 white onions, chopped

4 potatoes, cubed
1 cup celery, chopped
2 slices bacon, minced
1 bay leave 1 tbsp thyme
2 tbsp butter



Procedure:

For clams:

Wash clams, soak it to remove the sand. Boil about 5 cups of water, add a tsp salt, boil clams for a few minutes until the shells open and remove the clams. Reserve the water to use as stock in the soup but strain it to remove any residual sand. Remove clams from shell and minced it.



For soup:

Heat butter in a pot. Sautee the bacon in medium heat. Sautee onions until softened. Add potatoes and after a few minutes add clam stock. Simmer till the potatoes are softened.

Add in the canned soup and cream. Stir. Do not let it boil.

Add in the herbs, celery and simmer for a few minutes, making sure it doesn’t boil.

After about 5 minutes of simmering, add in the minced clams. Let it simmer for another five minutes and immediately serve. If you do not plan to serve yet, do not add the clams yet. Just turn off the heat and let it stand covered. When you are about to serve, turn on medium heat, add the clams, stir and let it simmer for five minutes or so. Serve ith sourdough bread.

Serve with sourdough bread.

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