Recipe

Clam Chowder Recipe


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Ingredients
  • 1/2 c Idaho potatoes; peeled, medium dice
  • 1 Bay leaf
  • 1/4 c Celery; medium sliced
  • 3 dr Tobasco sauce
  • 1/2 c Evaporated skimmed milk
  • 1/4 ts Thyme; dried leaves
  • 1/4 c Scallions; sliced
  • 1/4 c Onions; medium sliced
  • 1/2 ts White worcestershire sauce
  • 16 Cherrystone clams; fresh, in the shell
  • 1 Sage leaf; fresh
  • 2 c Fish stock
  • 1 Strip bacon; julienne
  • 2 tb Arrowroot

Directions
  • Step #1 --GARNISH----- Chives; fresh, sliced Parsley; fresh, sliced Steam the clams in the stock.
  • Step #2 Remove the clams, chop the meat, and reserve.
  • Step #3 Strain the steaming liquid through cheesecloth.
  • Step #4 Reserve.
  • Step #5 Render the bacon.
  • Step #6 Add the onions & celery & saute until transulent.
  • Step #7 Add the stock, sage, potatoes, thyme, bay leaves, tobasco & worcesterchire.
  • Step #8 Simmer until the potatoes are tender.
  • Step #9 mix the evaporated skimmed milk & the arrowroot.
  • Step #10 slowly stir this mixture into the soup & continue to simmer for a few mins, until thickened.
  • Step #11 Add the scallions.
  • Step #12 Add the reserved sliced clams and fresh herbs just before serving.
  • Step #13 Yield: 4 servings.
  • Enjoy the Clam Chowder recipe

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