Post by carnation037 on Jan 29, 2003 12:06:19 GMT -6
Delmarva Clam Chowder
4 thick slices bacon, diced
1 rib celery, finely chopped
1/2 medium onion, finely chopped
1 jalapeno pepper, seeded and finely chopped, or to taste
1 Tbs (15 ml) all-purpose flour
2 cups (500 ml) bottled clam juice
2 cups (500 ml) water
2 tsp (10 ml) clam base*
1-2 medium potatoes, peeled and diced
4 oz (110 g) canned clams
2 oz (55 g) chopped pimientos
1 tsp (5 ml) dried thyme
1/2 tsp (2 ml) dried rosemary
1 cup (250 ml) heavy cream, half-and-half, or milk
Saute the bacon in a large pot over moderate heat until lightly
browned. Add the celery, onion, and jalapeno pepper and saute for
about 5 minutes. Stir in the flour and cook for 5 minutes. Add the
clam juice, water, and optional clam base and bring to a boil,
stirring occasionally. Add the potatoes, clams, pimientos, and herbs
and simmer covered for 20 minutes. Remove from the heat and stir in
the cream. Serves 4 to 6.
4 thick slices bacon, diced
1 rib celery, finely chopped
1/2 medium onion, finely chopped
1 jalapeno pepper, seeded and finely chopped, or to taste
1 Tbs (15 ml) all-purpose flour
2 cups (500 ml) bottled clam juice
2 cups (500 ml) water
2 tsp (10 ml) clam base*
1-2 medium potatoes, peeled and diced
4 oz (110 g) canned clams
2 oz (55 g) chopped pimientos
1 tsp (5 ml) dried thyme
1/2 tsp (2 ml) dried rosemary
1 cup (250 ml) heavy cream, half-and-half, or milk
Saute the bacon in a large pot over moderate heat until lightly
browned. Add the celery, onion, and jalapeno pepper and saute for
about 5 minutes. Stir in the flour and cook for 5 minutes. Add the
clam juice, water, and optional clam base and bring to a boil,
stirring occasionally. Add the potatoes, clams, pimientos, and herbs
and simmer covered for 20 minutes. Remove from the heat and stir in
the cream. Serves 4 to 6.