Recipe Week: New England Clam ChowderMonday, March 20, 2017
This week is Recipe Week! And, I'm kicking it off with my hubby's favorite soup - New England Clam Chowder! It is one of those comfort foods on tough days or during the winter, but for him, it doesn't have to be cold for him to eat this soup. And, it's the only seafood dish he eats!
Here's a really easy and quick way to make it! I really like to make my own soups rather than get the store bought because I control the ingredients, the amount of salt and seasonings that goes in and what not. Plus that, I love to make a huge pot because the soup is always better the next day!
1 c. diced onion
1 c. diced celery
1 c. diced raw potato
2 cans minced clams
1-1/2 tsp. kosher salt
1/2 tsp. sugar
3/4 c. butter (1-1/2" cubes)
3/4 c. flour
3 c. half and half cream (light version use skim milk)
Fresh parsley (optional)
Cook onion, celery and potatoes in juice from clams, plus enough water to cover; add salt and sugar and cook about 20 minutes until vegetables are tender.
In another pan, melt butter and gradually add the flour until it is completely blended. Gradually add cream a little at a time, and cook over low heat until it is thick. Add vegetables, juice and clams. Simmer; season to taste, add milk if too thick and enjoy. Top with fresh parsley.
Let me know if you try any of these recipes this week!