Clam Chowder

I have always loved soup, and one of my favorite soups has always been Clam Chowder. And yesterday, I attempted my first batch of Clam Chowder, and let me tell you, it was awesome. So good in fact that is is gone now. To commemorate it's wonderful existence, I am sharing the recipe with all of you!

New England Clam Chowder

Ingredients

3 Pounds fresh clams
or 10 0z. can clams in water
or 12 oz. frozen clams
1 1/4 cup water
or bottled clam juice (if using canned clams)
Butter
1 Onion
1 Celery Stalk
1 Carrot
3 Garlic cloves
2 Tablespoon Flour
2/3 Cup dry white wine
3 Medium potatoes
1 Bay Leaf
3 Allspice Berries
1 1/2 Cups heavy cream
1 Cup corn kernels
Salt and Pepper to taste
Flat leaf parsley


Wash the fresh clams and place in a large soup pot with the water or clam juice and 1 teaspoon of the butter. Simmer until the clams have opened up, 8-10 minutes.

Strain the clams through a large strainer into a large bowl. Reserve the stock. Discard any unopened shells. Remove the meat from the rest. Chop the larger clams and leave the small ones whole.

If you are using canned clams, drain the juices and add them to the water or clam juice. If you are using frozen clams, defrost them first.

Melt the remaining 4 tablespoons of butter in the same soup pot over medium heat. Add the onion, celery, carrot, garlic, and salt and saute over medium heat until softened.

Mix in the flour and stir in the clam stock and the wine. Add the potatoes, bay leaf, and allspice. Simmer until the potatoes are tender, about 10 minutes. Add the corn and cook for 5 minutes more.

Remove from heat and discard the bay leaf and allspice berries. Stir in the cream and clams. Cook for 3 minutes more, but do not boil.

Season with salt and pepper to taste. Garnish with the parsley and serve.

After making this once, I was wishing I made a double batch! So if you have the money for all of those clams... you will want to make a double!


Enjoy!