Clam Chowder
Insert fancy description here
PREP TIME: 1 hour
SERVES: 6 to 8
TOTAL COOKING TIME: 4 hours
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INGREDIENTS
- 2 lbs clams meat
- 6 sweet onion
- 1 bunch celery
- 5 lbs Idaho potatoes
- 1 Qt heavy cream
- 1 Gallon whole milk
- 1 Qt light cream
- 3 cups of flour
- 8 oz salted butter (2 sticks)
- 2 lb bacon, cooked
- 1 Tbsp fresh thyme
- ½ tbsp dill
- ½ tbsp savory
- 8 bay leaves
- 2 tsp seasoned salt
- ½ tsp black pepper
- 1 tbsp fresh chives
- ½ bunch Cilantro, finely chopped
- 3x 32 oz chicken broth
- 2 cans clam juice
- 1 package celery hearts, cut
- Chowder crackers (Optional)
- 2 tbsp cinnamon
- 1 tbsp dry cilantro leaves
- 1 tbsp dry chives
DIRECTIONS
- Pre-heat oven to 400 degrees.
- Clean and cut potatoes, celery and sweet onion into small square pieces. Set aside.
- Clean and dice fresh thyme, cilantro, chives. Set aside.
- Prepare spices by mixing dill, savory, seasoned salt, black pepper.
- Using a large tefflon non-stick pot, mix clam juice, milk, heavy cream, light cream, add potatoes, bay leaves, add spices mix from Step 3.
- Cook bacon on cooking sheets in oven for 20 min or until crispy brown. Cut and dice bacon into small pieces.
- Prepare roux by mixing flour and chicken broth. Whisk until smooth. Empty into large non-stick pot from Step 4.
- Using a large frying pan, add butter, sweet onion, cooked bacon, fresh chives, dry cilantro, dry chives. Stir evenly and cook for 2 minutes. Empty cooked ingredients into the large pot from Step 4
- Add bay leaves, clams meat and cook large pot of cowder over low heat, covered with pot cover.
- Cook over low heat for another 3 hours or when potatoes are soft but not overdone. Ready to serve with cut-up scallion, black pepper and chowder crackers (Optional)