This is a delicious New England Chowder recipe, that will rival the best chowder out there! That's right, I said it. This is competition-worthy chowder.
Before you start. You only need 3 slices of diced bacon, but you need 1/4 cup of bacon grease. Go ahead, make breakfast, and fry up a package of bacon.
LANA'S NEW ENGLAND CLAM CHOWDER
INGREDIENTS:
3 Slices bacon, fried diced
2 Medium potatoes, peeled, diced
1/2 Teaspoon salt
1/4 Cup bacon grease
4 Stalks celery, finely diced
1/2 Carrot, finely diced
2 Shallots, finely diced
3/4 Teaspoon Righteous Seasoning
1/2 Cup all purpose flour
4 (6.5 ounce) Cans minced clams
2 Cups heavy cream
Milk, to thin chowder, if needed
DIRECTIONS:
Prepare bacon. Set aside. Reserve 1/4 cup bacon grease. Set aside. Boil potatoes, with 1/2 teaspoon salt; to fork tender. Strain. Set aside. Saute celery, carrot, and shallots, in bacon grease, over medium high heat. Cook until tender. Season with Righteous Seasoning. Stir in flour, and cook for a minute or two, over medium heat. Stir in juice, from canned clams, until smooth. Stir in heavy cream. Continue cooking over medium heat, you do not want the cream to come to a rolling boil. Stir in potatoes, to heat through. If chowder is too thick, use milk to thin down.
TOPPINGS:
Croutons
Oyster Crackers
Parsley
Steamed crab
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