"Recipes are meant to be shared"...Ann Thibeault

Thursday, January 31, 2019

Clam Chowder With Fresh Clams

I don't really have a recipe so this is just a basic outline.  

Adjust to suit your own taste. 

Clam Chowder with Fresh Clams





Russet Potato

Garlic Clove

Fresh Thyme


White wine

Chicken broth

Heavy Cream

Salt and Pepper

Slice leeks and celery.  Peel and cut potato into 1/2" cubes.

Saute leeks and celery in butter until almost tender.  Don't brown.  

Add the potato cubes saute for a few minutes until tender.  

Add the minced garlic.   Cook for a minute. 

 Add more butter if needed and add flour 

to make a roux. 

Cook for a couple of minutes.  

Add a splash of white wine, chicken broth and fresh thyme.   

 Season with salt and pepper and simmer for five minutes.  

Add the heavy cream.  Simmer for another 5 minutes.     

Add the clams, cover and cook just long enough for the clams to open.  

Throw away any that don't open.  

Soup is ready to serve.  

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