Clam Chowder

I love clam chowder. There’s something about that creamy goodness that makes you go mmmmmmmm.  Last night I made a special edition clam chowder. In this chowder you will not have to search for the clams. Nae. In every bite, no matter how sma, this chowder is chock full of clams. The key to this dish?…instead of using a 6 oz. can of clams, try using a 50 oz can of clams. My clam chowder has to have at least as much clam as chowder.

Here are the ingredients for this dish:

2 slices thick cut smoked bacon, diced
1 TBS Butter
2 C minced onions
2 C chopped celery
1/3 C minced garlic
2 tsp Spice Blend (see below)
3 TBS Flour
1 51 oz can clams, drained reserving liquid (approx. 4 C)
2 C Half and Half
1 C Milk
Pinch of Saffron
6-8 small red potatoes

For Spice Blend use the following dried herbs:

4 tsp oregano, 4 tsp parsley, 2 tsp marjoram, 2 tsp thyme, 4 TBS Basil, 2 tsp. tarragon, 1 TBS Flour, Mix well.

Boil Potatoes until al dente. Drain reserving 1/3 C potato water. Blanch in cold water. Peel and dice. Use reserved liquid to bloom the saffron.

Heat dutch oven on stove and add bacon. When fat has been rendered, add butter, onions, cook 1-2 minutes. Add garlic, celery and spice mix, simmer for an additional 2-3 minutes. Stir in flour and cook on medium for 1-2 minutes.  Turn to low and slowly add the reserved clam juice. Once the juice is fully incorporated, bring to a boil then reduce the heat. Add Half and Half, Milk , and Saffron (including potato water the saffron bloomed in). Bring almost to a boil and simmer for 20 min.  Add potatoes and bring close to a boil. Now add the reserved clams and just bring them up to eating temperature. Remember, if they boil they have a chance to become tough.

Include some garlic bread and this will be a great meal for 6. Used as an appetizer this can stretch to 12-15 servings.

WOW