Monday, December 6, 2010

Happy as a clam

I love this clam chowder. The recipe is a tweaked version of Market Street Grill's. That's a top-notch seafood restaurant here. I took out the sherry wine and lowered the pepper amount because I'm afraid of spice. It is a wonderful soup -- definitely the best clam chowder I know. It is creamy and flavorful. Dip a fresh chunk of French bread into it and you'll be happy as a clam.


1 c. diced potatoes (1/2 inch)
1 c. diced celery
1 c. diced onion
1 c. diced green pepper
1 c. diced carrots
2 6-ounce cans chopped clams, liquid drained and reserved
1/2 tsp. ground black pepper
1 1/2 Tbsp. salt
1 tsp. dried thyme
6 bay leaves
1 tsp. Tabasco sauce (this is a must)
2 3/4 c. water
3/4 c. clam juice (reserved from cans)
3/4 c. butter, melted
1 c. flour
8 c. half-and-half

Preheat oven to 325 degrees. Chop vegetables and put in large pot. Mix melted butter and flour, then pour into small baking dish (8x8 or smaller). Bake, uncovered, for 30 minutes. Meanwhile, add remaining ingredients except half-and-half to pot and bring to boil. Reduce heat and simmer, covered, until potatoes are tender.

Add flour-butter mixture, which looks like fluffy little beads after being cooked. Mix until thick. Remove from heat and add half-and-half. Return to burner and heat through, stirring occasionally. Supposedly this serves 12, but I eat like a hog, so I'd say 8.


Kristy said...

I really love this recipe, too. It is the one I always use. I replace the sherry with orange juice. It is a substitution I found recommended a few years ago and it works great!

Kristy said...

Hey- I just went to use your recipe instead of figuring out where mine is and realized you don't use leeks in yours. Next time you make it, you'll have to give them a try. I feel like it gives a unique flavor and along with the tabasco sauce, I'd say they're a must! :)