Thursday, October 25, 2012

Clam Chowder

This is my first attempt ever at making Clam Chowder at home and it was delicious.  This was so easy to throw together and did not lack on any flavor.  Will definitely make this many times to come.  Adapted from Dave Lieberman New England Clam Chowder recipe.

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 3 tablespoons four 
  • 2 cups chicken broth
  • 2 10 oz cans chopped clams in juice
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 pound potatoes, cut into 1/2- inch cubes
  • 1 teaspoon Tabasco
  • 1/4 teaspoon paprika
  • cayenne pepper, to taste
  • Salt and freshly ground black pepper
Directions:  Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, stirring frequently. Add flour in by the tablespoon, stirring frequently. Add the broth, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, Tabasco, paprika, cayenne pepper, and potatoes and stir to combine. Bring to a simmer, stirring often then reduce the heat to medium-low and cook 20 minutes, until the potatoes are nice and tender. Then add clams and season with salt and pepper, cook for about another 2-5 minutes.

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