Thursday, January 26, 2012

Clam Chowder

A few months ago I found this cute cookbook tucked away in a little corner of Michael's.  I have this thing for cookbooks, I mean, I would have bought it either way but the fact that it was just there all alone, I felt the need to rescue it and I'm glad I did because it's really interesting to read and full of great recipes.

Clam Chowder

Authentic Regional Cuisine:  Real American Food:  Restaurants, Markets, and Shops plus favorite Hometown Recipes

Ten cities in the United States visited by Burt Wolf and Andy Smith, Boston, New York, Philadelphia, Richmond, Miami, New Orleans, San Antonio, Los Angeles, San Francisco and Chicago.

What I love about the cookbook is that they divide it into the different cities and then talk a bit about them, give info on the best places to eat and then share recipes that are local :)

This one came from the Boston chapter.  It was VERY good, though the family and I did think that the bacon overpowered the clam taste a bit, so next time I'll be cutting way back on that, but otherwise it was such a delicious soup.  Definitely going on the "Make it again" list.

Clam Chowder

Clam Chowder

6 slices bacon, finely chopped
1 cup of finely chopped onions
1/2 teaspoon paprika
3 cups cold water
3 cups peeled, diced potatoes
1/2 teaspoon dried thyme
3 (6 1/2 oz) cans chopped clams
1 cup half and half
salt and freshly ground black pepper
1/2 cup minced parsley or fresh chives for garnish, optional (I actually used green onions)

In a medium saucepan over medium heat, heat the bacon, covered, for a minute or until some of the fat has rendered. Uncover the saucepan and continue to saute, stirring constantly for 2 minutes or until a thin film of fat coats the bottom surface of the pan.

Clam Chowder

Add the onions and paprika, cover and cook, over low heat for 5 to 6 minutes, stirring on occasion. Add the water, potatoes, and thyme and bring the liquid to a boil.

Reduce the heat and simmer the soup, covered, for about 20 minutes or until the potatoes and tender but not falling apart.

Add the clams with their juices and the half and half. Bring the soup just to a simmer and season with salt and pepper to taste. Serve immediately, each portion garnished with parsley or chives.

2 comments:

  1. Anita in Wisconsin12:22 PM

    That sounds so yummy. I am definitely going to try this soon.

    ReplyDelete
  2. Is the amount of bacon in your recipe the amount you would use next time, or the original amount that you are going to cut back on?

    ReplyDelete