|
I did a clam chowder recently from clams I dug & shucked from the Vineyard back in August ... vac packed and sealed the meat in one pack, I did the same with their briny juice in a separate vac bag.
12 tablespoons (1 1/2 sticks) unsalted butter, divided
Vegetable prep. All medium diced:
(2 onions)
(4 stalks celery)
(6 carrots) washed, unpeeled
(8 potatoes peeled & rinsed, Yukon gold)
(1/2 teaspoon dried thyme)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, more to taste.
2 cups vegetable stock
1/2 cup all-purpose flour
2 cups milk
3 cups chopped clams (1 1/2 pounds shucked clams & their juice about 2 cups) it's a PIA but I scrape off the dark spots.
In a dutch oven melt half the butter then add all the onions and cook them for 10 min, then add all the other veggies, thyme, salt and pepper and cook for 10min longer, stirring to get some browning on the veggies. Now add the clam juice and vegetable stock, and simmer uncovered for 20min. which should finish the potatoes.
Separately in a small sauce pan melt the rest of the butter and whisk in the flour stirring constantly on lowest heat for 3 min, then scoop about a cup of the broth and stir it into the butter and flour... It'll kinda ball up just keep stirring it, then transfer this to the chowder. Stir it in so there are no lumps, this thickens the chowder.
Lastly add the milk and clams and let heat for 3-5 mins more, and that's it! Ready to eat.
Posted from my iPhone/Mobile device
|
Threaded Mode