New England Clam Chowder

 

Written by: Dan

Dinner Wine:  Peninsula Cellers Pino Gris

I've been trying to make the ultimate Clam Chowder.  I've come close.  I've got a great recipe that you can make in a slow cooker.  It is quick and easy.  Only problem is that I like the thick kind of Clam Chowder.  The Crock Pot version is flavorful, but very creamy.  So I did some looking online, and found the following recipe:

Ingredients:

1 cup chopped onion 3 cloves garlic 4 cups peeled and diced potatoes 1 cup diced celery 1 teaspoon salt 1/2 teaspoon ground black pepper

2 (10 ounce) cans minced clams, drained with juice reserved 1 quart half-and-half cream 1/2 teaspoon white sugar 3/4 cup butter, melted 3/4 cup all-purpose flour

Directions:

1.	In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
2.	In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
3.	Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

The sheet said it would take 45 minus.  It actually took about 2 hours.  But it was worth it!  It tastes just like you get in a restaurant!  The flour thickens up the chowder, and the potatoes just soak up the moisture.  Annie took peta bread, and made croutons.  Our dinner was fantastic!