Tag Archives: Cooking

how do you handle a week’s worth of cold gray windy rainy crappy NC weather?

Ok how do you handle a week’s worth of cold gray windy rainy crappy NC weather? With a pot of AWESOME clam chowder that’s how!

Steam open and save broth from 100 Cherrystone or Mahogany clams. Get them while they are on sale, and freeze the broth in quart containers. Don’t even bother with canned clams, clam juice, clam broth, nothing compares to the REAL DEAL but if you don’t have fresh clams, I guess you gotta use what you can get your hands on…

  • 2qts clam broth with clam meat. Separate clam meat and keep in fridge until needed.
  • 1qt heavy cream.
  • 1 1/2 white onion, finely diced.
  • 3-4 celery sticks finely chopped
  • 3-4 white potatoes, peeled and finely diced.
  • 2 cloves garlic finely chopped.
  • 1cup yellow corn (if desired).
  • 1lg spring onion finely chopped (also called salad onion, get them in February and March and freeze some).
  • 4slices bacon cooked crisp, drain on paper towel.
  • 3-4 bay leaves.
  • 1tbsp thyme.
  • 1/2tsp mace.
  • 1tsp white pepper.
  • salt to taste.
  • 2/3cup light butter roux.*

In a cast iron skillet fry the bacon until crisp, set aside. In the bacon grease saute the onion until it begins to turn clear, then add celery and corn (if desired) and cook until softened.

At the same time in a separate 3qt. pot, add the potatoes, garlic, and spring onion to the clam broth and bring to boil until potatoes are tender. Add bay leaves and thyme and mace during this time. Add white pepper, salt to taste.

Add the celery, onion, and corn mixture to the heavy cream in an 8qt pot, bring to boil and start reducing over medium heat. Crumble the bacon into the cream mixture.

*After adding celery and onion to the heavy cream in an 8qt pot, melt 1/2 stick butter in cast iron skillet, add wonder flour until you get a light roux, let this brown only slightly.

Add the butter roux to the cream mixture in the 8qt. pot, once the potatoes have reached the level of tenderness you like, add the potatoes and the clam broth to the cream mixture in the 8qt. pot and bring to boil. Boil for 30mins, reduce heat and add clams. Stir and simmer another 30mins then ladle into bowls, garnish with chopped chives or parsley, serve with fresh baked bread!

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