There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
How to Make Chowder
Clam chowder, corn chowder, seafood chowder, potato chowder or the myriad variations on the chowder theme all have something in common: they are one-pot comfort soups. The composition of this soup varies by region. Traditional chowders hail from the Northeast and include a base of cream, onions and potatoes. Gather the right ingredients and follow a few simple steps to make a traditional clam chowder. Add this to my Recipe Box.
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Things You'll Need
- Large, heavy pot or Dutch oven
- Large wooden spoon
- 12 tbsp. unsalted butter, divided
- 2 cups chopped yellow onions
- 2 cups medium-diced celery
- 2 cups medium-diced carrots
- 4 cups peeled, medium-diced red potatoes
- 1 1/2 tsp. minced fresh thyme leaves, or 1/2 tsp. dried
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 cups clam juice
- Small saucepan
- Whisk
- 1/2 cup all-purpose flour
- 2 cups milk
- 3 cups rinsed, chopped fresh clams
- Ladle
- Cooked, crumbled bacon
- Toast points
Instructions
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1
Melt 4 tbsp. (1/2 stick) of butter over medium heat in the pot.
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2
Turn down the stove to medium-low, add onions and cook for approximately 10 minutes or until they are translucent.
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3
Transfer the celery, carrots, potatoes, thyme, salt and pepper to the pot and cook for approximately 10 additional minutes until vegetables begin to soften.
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4
Add clam juice and bring to a boil over high heat.
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5
Simmer the mixture for about 20 minutes or until vegetables are fork-tender.
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6
Melt the remaining eight tbsp. of butter in a small saucepan and slowly whisk in the flour, eliminating any clumps as you whisk. Whisk the butter and flour paste continuously over low heat for three minutes.
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7
Whisk in a cup of the hot clam broth into the butter-flour paste and then transfer this mixture into the vegetable-clam broth pot.
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8
Stir occasionally and simmer until thickened.
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9
Add the clams and milk to the chowder and simmer for 10 to 15 minutes, or until the clams are cooked through.
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10
Adjust the salt and pepper seasonings and ladle the chowder into warm bowls.
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11
Top the chowder with crumbled bacon and serve with toast points.
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1
Tips & Warnings
Canned clams may be substituted for fresh, and they should be rinsed before using.
References
Resources
- Photo Credit PhotoObjects.net/PhotoObjects.net/Getty Images
