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Kims Country Clam Chowder
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Ingredients:
- 5 lbs. (Approximately 18) Large
Cherrystone Clams, Steamed and Chopped
- 6 Slices of Bacon, Cooked and Crumbled
- 4 Medium Baking Potatoes, Chopped
in 1/2" Cubes
- 1 Large Onion, Minced
- 1-1/2 Tbsp. Garlic, Minced
- 1/2 Cup Water Retained from Steaming
Clams
- 1 Cup Clam Juice
- 1/2 Cup Dry White Cooking Wine
- 1 Tsp. Fresh Thyme
- 1 Tsp. Salt
- 1/4 Tsp. Black Pepper
- 1 Cup 2% Milk
- 1 Cup Heavy Cream
- 1 Tbsp. Butter
- 1 Tbsp. Fresh Parsley, Chopped
- Oyster Crackers
Preparation:
- Place clams in just enough water
to cover, and steam until they open,
approximately 15 minutes.
- Save 1/2 cup of the water in which
clams were steamed. Allow clams to cool,
remove from shells and chop.
- In a large frying pan, cook bacon
until crisp.
- Remove bacon from pan and drain
on paper towel. Crumble when cool.
- Reserve bacon grease in frying pan.
Add potatoes to pan and cook over medium
heat for 5 minutes. Add onion and garlic
and cook for an additional 3 minutes.
- Transfer contents of frying pan
to a large soup pot. Add chopped clams,
clam water, clam juice and white wine
and cook over medium heat until potatoes
are tender, approximately 15 minutes.
- Stir in thyme, salt and pepper.
- Reduce heat to low and gradually
add milk, then heavy cream, stirring
frequently until chowder begins to thicken
slightly.
- Just before serving, stir in crumbled
bacon and parsley.
- Ladle into bowls, top with oyster
crackers and serve piping hot.
Courtesy of
Kim's Kitchen |
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